' Dunham Cellars - Roasted Fall Vegetables

Roasted Fall Vegetables

Roasted Fall Vegetables

Dominie Heiser, Wine Club Manager
October, 2010

Ingredients:

3 medium parsnips, peeled and cut into 1 1/2” circles
3 medium carrots, peeled and cut into 1 1/2” circles
1 1/2 lbs baby red potatoes, halved
2 rutabagas, peeled and cut into 1” pieces
1/2 lb fresh brussels sprouts, halved
1/2 cup olive oil
1 Tablespoon Kosher salt
3 Tablespoons dried Italian seasoning
3 cloves garlic, finely minced
2 teaspoons freshly ground black pepper
2 Tablespoons apple cider vinegar
1/2 cup fresh parsley, medium chop

Directions:

Preheat oven to 400 degrees and position the rack in the center of the oven. Toss vegetables, olive oil, Italian seasoning, garlic, salt and pepper in a large bowl. Spread evenly on a cookie sheet. Roast, stirring occasionally until golden brown, 35-40 minutes.

Toss with apple cider vinegar and parsley before serving.

Serves 8.