Golden Roasted Roots
Preparation time: 30 minutes.
Total time: 1-1/4 hours.
This recipe makes 12 serving(s)
Ingredients:
1 rutabaga, (about 2 lb/900 g)
1 head garlic
2 parsnips, peeled and coarsely chopped
2 carrots, peeled and thickly sliced diagonally
1 acorn squash, (about 2 lb/900 g)
1 onion
1/4 cup (60 ml) olive oil
6 fresh thyme sprigs
3 bay leaves
3/4 tsp (4 ml) salt
1/4 tsp (1 ml) pepper
1 tbsp (15 ml) white wine vinegar
Preparation:
Peel and chop rutabaga into 3/4-inch (2 cm) cubes; place in bowl. Slice top from garlic to expose cloves; add to bowl. Add parsnips and carrots.
Halve and seed squash; cut crosswise into 3/4-inch (2 cm) thick slices. Place in separate bowl. Trim onion, leaving root end intact; halve and cut each half into 6 wedges. Add to squash. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Mix together 3 tbsp of the oil, thyme, bay leaves, salt and pepper; divide in half and toss with each bowl of vegetables.
Place garlic, cut side down, on baking sheet; surround with rutabaga, parsnips and carrots. Bake in 425ºF (220ºC) oven for 15 minutes.
Arrange squash and onion on another baking sheet; bake, stirring once and switching and rotating sheets halfway through, until vegetables are golden and tender, about 45 minutes. Discard thyme and bay leaves.
Using tongs, squeeze garlic into large bowl; whisk in remaining oil and vinegar. Add all vegetables; toss gently to coat.
(Make-ahead: Cover and keep warm for up to 1 hour.)