Roasted Winter Vegetables With Basil Oil

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Roasted Winter Vegetables With Basil Oil

 

3 medium red-skinned potatoes, washed but unpeeled

3 small turnips, peeled

3 medium parsnips, peeled

3 medium carrots, peeled

1 1/2-pound butternut or other winter squash, peeled

and seeded

8 to 10 small onions, peeled

1/4 cup vegetable stock

2 tablespoons basil oil or extra virgin olive oil

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

olive oil spray

1 tablespoon chopped fresh basil or 1 teaspoon dried

(omit if using basil oil)

 

Preheat oven to 400 degrees. Cut potatoes, turnips,

parsnips and squash into 1 1/4 to 1 1/2-inch square

chunks. Cut carrots into-1 1/2-inch lengths. Mix stock

with half the oil and half the salt and pepper. In a

large mixing bowl, pour mixture over vegetables and

toss.

Put all vegetables except squash in a large roasting

pan greased with olive oil spray. Roast 15 minutes.

Add squash and cook 30 to 35 minutes longer, stirring

a few times, until nicely browned and easily pierced

with a fork. Toss with remaining oil, salt and pepper.

 

Serves 4.

 

 

 

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