Cold Weather Veggies

The season for tomatoes and summer squash ended months ago.  Now is the time for cold weather veggies that are filling and hearty!  If you planted them in the fall, brussels sprouts, cauliflower, and broccoli should be waiting for you in your garden.  If you didn't plant them, they are readily available at your local grocery or even farm markets if they are open now.  Forget those tomatoes and cucumbers...save them for when they are in season!  But you might be thinking that they look so good sitting in piles at the grocery...think again.  They likely are not local and have been shipped from far away or sitting in storage for months.  Eat for the season, enjoy what winter has to offer!  Start with this delicious recipe!

Ingredients:

• 5 medium carrots, peeled
• 1 medium celery root, peeled (or 1 bunch celery, trimmed)
• 2 medium turnips, peeled
• 2 medium parsnips, peeled
• 6 small new potatoes, peeled (see note)
• 1 medium butternut squash, peeled and seeds removed
• 8-10 shallots, peeled
• 1 whole bulb garlic
• ½ cup olive oil
• 1 bunch fresh thyme or rosemary
• Kosher salt and freshly ground black pepper, to taste

Preparation:

1. Pre-heat oven to 375°F.
2. Separate the garlic cloves and peel them.
3. Pull the little leaves off of the fresh herb stems until you have about a tablespoon of them. Set them aside along with another couple of whole sprigs of the herbs.
4. Cut the carrots, turnips, parsnips, potatoes, squash and celery (or celery root) into about 1-inch pieces. Cutting the vegetables the same size will help ensure even cooking.
5. Transfer the cut vegetables, along with the shallots and garlic, to a large baking pan.
6. Drizzle with olive oil, season with Kosher salt and black pepper, sprinkle with the herb leaves and toss to combine. Place the whole herb sprigs in the pan with the veggies.
7. Roast for 45 minutes or until the vegetables are lightly browned and tender but not too soft.
8. Remove the whole herb sprigs from the pan and let the vegetables cool for 5-10 minutes before serving.