Seasonal vegetables and a melange of fragrant herbs will make your kitchen will be the coziest room in the house. Winter vegetables, hurray!
1 teaspoon plus 2 tablespoons olive oil, separated
4 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 1/2 teaspoons chopped fresh marjoram
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 yams (red-skinned sweet potatoes), peeled and cut into 1-inch chunks
2 delicata squash, cut crosswise into 1/2-inch-thick rounds
2 medium carrots, peeled and cut into 1-inch chunks
2 medium parsnips, peeled and cut into 1-inch chunks
1 red onion, cut into 1-inch wedges
1 small turnip, peeled and cut into 1-inch wedges
Preheat the oven to 400 degrees. With 1 teaspoon oil, lightly oil a large, heavy, rimmed baking sheet.
Whisk 2 tablespoons oil, garlic, rosemary, marjoram, thyme, salt and pepper in a large bowl to blend. Add yams, squash, carrots, parsnips, onion and turnip. Toss to coat. Arrange the vegetable mixture evenly over the prepared baking sheet. Roast, stirring every 15 minutes, for about 45 minutes, or until the vegetables are tender and beginning to brown.
Transfer the roasted vegetables to a platter and serve.
serve vegetables with Tempeh Meatloaf, Salisbury Seitan or as a Thanksgiving dinner side dish