Roasted Winter Vegetables


The key to good roasted winter vegetables is picking the right combination of textures and flavors. Pick all veggies that roast up soft, and the result can be too mushy; pick too many sweet flavors, and it lacks the savory kick you’re looking for. This combination, lightly seasoned with your favorite herb mix, is incredibly simple and impossibly delicious.

Stems from 1 bunch of rainbow chard

1 white turnip, peeled if desired

1-2 carrots

3 tablespoons extra virgin olive oil

Herb mix of your choice (Herbes de Provence, etc)

Preheat oven to 400 degrees. Rinse and slice the chard stems into 1” pieces. Drizzle a half-sheet cake pan with 1 tablespoon of the olive oil, and drizzle some more on top. Sprinkle on herb mix evenly. Bake for 10 minutes. In the meantime, slice the carrot(s) and cube the turnip. Add the other vegetables to the baking pan, drizzle on the remaining olive oil, and add herbs to taste. Toss the mixture gently and return to oven. Bake for an additional 15 minutes, or until turnips are lightly browned.

Serves 4 as side dish.