How to Make Roasted Winter Vegetables

Speaker: Roasted Winter Vegetable Medley will add a dramatic feel to your harvest table. First, preheat the oven to 400 degrees. Next, slice and clean the pumpkin. Then remove the skin and cut it into chunks. Cut two unpeeled potatoes into chunks. Then cut two onions into wedges, leave the root end intact, so it holds together when cooked. Then peel two turnips and cut them into wedges. Now, prepare two beets, take care it's not to stay your hands or your cutting board and keep the beets separate for now as they will color the other vegetables. Spread the vegetables evenly onto a roasting pan. Next, slice two cloves of garlic, combine them with a teaspoon of cumin seed, a quarter cup of extra virgin olive oil, a quarter cup of lemon juice, two tablespoons of brown sugar and black pepper.

Drizzle this mixture onto the vegetables and toss to coat evenly. Move the vegetables over to make room for the beets and drizzle with the remaining olive oil mixture. Season everything with salt. Bake it 400 degrees for 25 to 35 minutes until the vegetables are tender and golden brown. This roasted winter vegetable side dish is a great sampling of the best that the winter season has to offer. Go to holidaykitchen.tv for a cornucopia of delicious video recipes.


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