Roasted Winter Vegetable Platter

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  • 6 cups total parsnip, sweet potato, russet potato, beet, celery root, butternut squash, delicata squash
  • 1 red onion, cut into half-moons
  • 1 tablespoon chopped fresh rosemary or thyme
  • Extra-virgin olive oil to coat
  • Splash of balsamic vinegar
  • Salt and pepper
  • Garnishes: Toasted pumpkin seeds, dried currants (re-hydrated for 5 minutes in warm water), chopped Italian parsley


Preheat oven to 425° F.

Chop your choice of first 7 vegetables in medium-size pieces (3/4-inch square), to equal about 6 cups. Add sliced onions and rosemary or thyme and toss with olive oil, vinegar, salt and pepper.

Roast on a baking sheet until tender and lightly brown, about 20 to 30 minutes. Serve with garnishes of your choice.

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