Roasted Winter Roots

adapted from N.Y. Times (adapted from Seen Lippert, Across the Street Restaurant) courtesy of Elaine Harris
  Preparation time, 45 min; cooking time: 45-60 minutes
  Yield: 4-5 large servings.
INGREDIENTS
  • 2 parsnips, peeled and cut into 1 inch pieces
  • 3 carrots, peeled and cut into 1 inch pieces (use a half package or more of the packaged baby carrots)
  • 2 c. cubed (1 inch) butternut squash (all of a small one)-  this is the most time consuming part of the preparation
  • 2 fennel bulbs, sliced into thin wedges
  • 2 to 3 leeks, white part only, halved lengthwise and cut into 1/2 inch slices
  • 1 T dried thyme leaves and 2 t dried sage (or larger quantity of fresh) - may need more
  • 1/4 c plus 1 t extra virgin olive oil
  • Salt and freshly ground black pepper
  • 2 small beets, peeled and cut into 1/2 inch cubes.(precook the beets for 4 min. in microwave)

INSTRUCTIONS:

  1. Preheat oven to 400 .  Place large roasting pan (s) (vegetables should be in a single layer when placed in pan) in oven to heat for about 10 min.
  2. In large mixing bowl, combine all vegetables except the beets.  Add the herbs, 1/4 c olive oil and salt and pepper to taste.  Mix well.
  3. Spread vegetables evenly across preheated roasting pan, leaving a small space at one end for the beets. 
  4. In mixing bowl that had held the vegetables, toss the beets with remaining teaspoon of oil.  Add beets to hot pan, leaving them separated so their color will not bleed onto the other vegetables.
  5. Roast vegetables until they are tender and caramelized, about 45-60 min.  Turn occasionally to prevent sticking and burning.  Serve with roast poultry or game or as a pasta course dressed with mashed roasted garlic, additional olive oil, chopped fresh herbs and toasted bread crumbs.