PCC Roasted Winter Vegetables

PCC Roasted Winter Vegetables

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  • 1 yam
  • 1 sweet potato
  • 1 red potato
  • 1 red onion
  • 1 red bell pepper
  • 1 parsnip
  • 2 carrots
  • 2 celery ribs
  • 1/3 cup olive oil, plus additional for roasting
  • Salt and pepper, to taste
  • 1/2 cup whole garlic cloves
  • 1/3 cup balsamic vinegar
  • 1/2 teaspoon thyme
  • 1/2 cup chopped parsley


Cut vegetables into 1 1/2-inch squares and toss with olive oil, salt and pepper. Roast in a 400° F oven until browned and tender, about 15 minutes.

Toss whole garlic cloves with 1/3 cup olive oil and wrap in foil. Place on a baking sheet and roast until tender, about 1 hour. Reserve oil for dressing.

Place roasted garlic cloves, reserved oil, balsamic vinegar, thyme, parsley, salt and pepper in a food processor and blend until smooth. Toss with roasted vegetables.

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