Roasted Winter Vegetables

Vegetables-ck-223521-l
(4) Course Side Dishes

Ingredients in this Recipe

  • 1 1/2 tablespoons extra virgin olive oil
  • 1/4 cup chopped fresh flat leaf parsley
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 2 cups (1 inch) cubed peeled turnips (about 1 pound)
  • 2 cups (1 inch) pieces fennel bulb (about 1 large)
  • 2 cups (1 inch thick) sliced parsnip (about 1/2 pound)
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
  • 3 cups (1 inch) cubed peeled rutabaga (about 1 1/2 pounds)
  • 3 garlic cloves, halved
  • 3/4 teaspoon salt

Recipe Preparation

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