I always make this dish as if for a crowd and put leftovers in salads, sandwiches, quesadillas, or omelets. It also works well for company because you can make it ahead and serve at room temperature or reheat. Many vegetables are good for roasting: turnips, beets, rutabagas, fennel, asparagus, pumpkins, corn, and any type of winter squash. Just be sure to group vegetables with similar cooking times. Prep: 10 minutes, Cook: 35 minutes.
1 medium red onion, cut into sixths lengthwise, skin on
1 bunch small carrots, trimmed and peeled (6 carrots or 3 ounces)
1/2 small head green cabbage, cut into 8 wedges (18 ounces)
2 parsnips, peeled and cut into chunks (7 ounces)
1 small acorn squash cut in half, seeds removed, and cut into 1-inch-wide slices crosswise (14 ounces)
1 small butternut squash, peeled, cut in half, seeds removed, cut into 1-inch wide slices crosswise (18 ounces)
1/4 cup olive oil
1/4 cup red wine vinegar
3 to 4 sprigs rosemary (2 teaspoons)
3 to 4 sprigs thyme (2 teaspoons)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
How to Make It
Preheat oven to 400°.
Place all vegetables on a 15- x 10-inch jellyroll pan, and drizzle with olive oil and vinegar; toss to coat vegetables evenly. Spread in one single layer, and season with herbs, sea salt, and pepper. Roast at 400° for 20 minutes; stir vegetables, and roast another 15 minutes or until soft and edges are light brown. Remove from oven, arrange on a platter, and serve warm.