Roasted Winter Vegetable Garden: Chef’s Recipe

Ingredients:

• 1 small butternut squash, peeled and chopped into small pieces
• 3 medium-sized carrots, peeled and chopped into small pieces
• 2 medium-sized parsnips, peeled and chopped into small pieces
• 1 small red onion, peeled and chopped into small pieces
• 1 large sweet potato, peeled and chopped into small pieces
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the chopped vegetables with olive oil, rosemary, salt and pepper.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are lightly browned and tender.
5. Remove the baking sheet from the oven and let the vegetables cool for a few minutes.
6. Serve the roasted winter vegetable garden as a side dish or a main course.

Verdict and Serving Suggestions:

This roasted winter vegetable garden is a perfect combination of sweet, savory, and earthy flavors. The roasted vegetables look and taste amazing. You can enjoy this dish on its own or serve it alongside grilled meat or roasted poultry. You can also garnish it with some freshly chopped parsley before serving.