Arugula | Basil | Beets | Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots | Celeriac | Chard | Cilatnro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Green Beans | Jalapenos | Kale | Kohlrabi | Leeks | Lettuce | Onions | Parsley | Parsnips | Peppers (Bell) | Potatoes | Pumpkins | Radishes | Rutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini

Parsnips

Roasted Carrots & Parsnips with Shallot and Herb Butter
Kathleen Morton sent along this recip. We’ve had it a couple of times – it is wonderful. She also mentioned that she’s been enjoying the winter squash cubed, roasted and then served on a bed of greens with pear, walnuts and blue cheese...it tastes and looks like autumn in a bowl!

5 large carrots (about 1 pound), peeled
4 large parsnips (about 1 pound), peeled
3 tablespoons extra-virgin olive oil
1-1/2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ cup unsalted butter, softened at room temperature
2 tablespoons minced shallot
2 tablespoons finely chopped fresh chives (I used parsley)
1-1/2 teaspoons finely chopped fresh rosemary
1-1/2 teaspoons chopped fresh thyme
1 clove garlic, minced

Position a rack in the center of the oven and heat the oven to 450 degrees. Cut the carrots and parsnips into 2x1/4-inch matchsticks. Put them in a large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10x15-in Pyrex dish and roast, stirring every 15 minutes, until the vegetables are nicely browned, 40-45 minutes.
Meanwhile, combine the butter, shallt, chives, rosemary, thyme, and garlic in a small bowl and stir well. Add the butter to the roasted vegetables and toss to coat. Serve immediately.

Roasted Winter Vegetables
We have found that our favorite way to have celeriac is roasted with other vegetables. It’s mild, rich flavor is a nice addition to roasted vegetables. Peel its tough outer skin before cutting. Following is a basic recipe for any combination of winter veggies. Peeled garlic cloves are also a great thing to add.

6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips rutabagas, beets, winter squash, celeriac (peeled and cut in 1- inch pieces or slices ½ inch thick).
2 tablespoons oil
1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary, thyme, parsley, oregano

Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper.