CTG Article Resources

browse by: title / type

Roasted Winter Vegetables with Leeks

by Trisha

Mix together any of the following vegetables:

  • Fingerling potatoes, scrubbed and cut into two to three inch pieces if large
  • Carrots, peeled and cut into two to three inch pieces
  • Parsnips, peeled and cut
  • Onions, peeled and cut into wedges
  • Garlic Cloves, peeled
  • Fennel Bulbs, cut into pieces
  • Brussel sprouts, cut in half if large
  • Leeks, peeled and cut into two to three inch pieces

It is important to cut the vegetables into somewhat uniform sizes so that they will cook evenly. Toss the vegetables with a little olive oil and dried herbs and salt and pepper. Rosemary, oregano and thyme are nice choices. Place the vegetables on a foil covered sheet pan and place on the top level of the oven. Cook at 450 degrees until tender then broil for a minute or two to get a nice golden color. Serve as a side dish with chicken or fish or with rice or pasta as a vegetarian meal. Top with shredded parmesan if desired.

Article Type: Tip

Related Gardeners