Roasted Autumn Vegetables

Name: Roasted Autumn Vegetables
Yield: serves 4
Ingredients: 1/3 cup extra-virgin olive oil; 2 garlic cloves, smashed and minced; 1 teaspoon chopped fresh rosemary; 1/2 teaspoon House Herbs (page 233) or other Italian herb blend; 1 1/4 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch pieces; 1 red bell pepper, cut into 1/2-inch pieces; 1 medium yellow onion, cut into 1/2-inch pieces; 1 small celery root, peeled and cut into 1/2-inch pieces

December 22, 2011

ROASTING VEGETABLES BRINGS OUT THEIR TRUE FLAVORS, and tossing them in a vinaigrette before roasting accentuates the flavors even more. Although red bell peppers are not an autumn vegetable, they add an undeniable flavor and color contrast to the other vegetables. Cut the vegetables into uniform pieces to ensure even cooking.

Recipe notes

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