Roasted Winter Vegetables

Med105087_1209_hol0_winter_veg_l
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Ingredients in this Recipe

  • 1 head garlic, cloves broken apart and left unpeeled
  • 1 medium acorn squash, cut into 1 inch wedges
  • 1 pound parsnips, peeled and halved lengthwise (quartered if large)
  • 1 pound turnips, peeled and cut into 1 inch pieces
  • 1/2 pound shallots, halved
  • 3 tablespoons extra virgin olive oil, plus more for sheets
  • 8 sprigs thyme
  • Coarse salt and ground pepper

Recipe Preparation

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