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Roasted Winter Vegetables

Serves 8

Ingredients

• 1 lb. Carrots, peeled
• 1 Each Butternut squash, large, peeled, deseeded
• 1 Each Sweet potato, large, peeled
• 2 Each Turnip or rutabaga, peeled
• ¼ Cup Olive oil
• 4 Tablespoons Brown sugar or baking Splenda®
• 2 Teaspoons Cinnamon
• 1 Teaspoon Nutmeg
• 1 Tablespoon Thyme, fresh, stemmed, chopped
• 2 Teaspoons Sage, fresh, chopped
• Salt and pepper to taste

Method

• Preheat oven to 400°.
• Cut all vegetables into about a 1” cube. The vegetables will shrink when roasted so don’t cut them too small.
• Place the cut vegetables in a large bowl. Add olive oil and toss, evenly coating the vegetables.
• Add the remaining ingredients and toss, evenly coating the vegetables.
• Place the vegetables on a sheet tray(s) in a single layer.
• Roast for 15 minutes. Remove the tray from the oven, use a spatula to turn the vegetables, put them back in for 15 more minutes or until the vegetables are al dente.
• Remove vegetables from the oven and place in a shallow bowl.
• Garnish with fresh sage or thyme sprigs.
• Serve with chicken, beef, salmon or as a vegetarian dish.

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company