Roasted Winter Vegetables With Basil Oil
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Feel free to use a variety of root vegetables such as parsnips, rutabagas, celery root, etc.
3 medium potatoes, washed but unpeeled
3 small turnips, peeled
1 1/2 lbs. Winter squash
3 medium carrots
1/4 cup Chicken or vegetable stock
2 Tbsp. basil oil or olive oil
2 tsp. sea salt
1/2 tsp. fresh ground black pepper
8 to 10 small onions, peeled
1 tsp. dried basil (omit if using basil oil)
Preheat oven to 400F. Cut potatoes, turnips and squash into 1 1/4 to 1 1/2-inch chunks. Cut carrots into 1 1/2-inch lengths. Mix stock with 1 tablespoon of oil and half the sea salt and pepper. In a large mixing bowl, pour mixture over vegetables and toss.
Put root vegetables, including onions (you can chop large onions if small are not available), in a large roasting pan greased with olive oil. Roast 15 minutes. Add squash and cook 30 to 35 minutes longer, stirring a few times, until nicely browned and easily pierced with a fork. Toss with remaining oil, salt, pepper and basil.
Source: Tantillo & Gugino, Eat Fresh, Stay Healthy.