- 1 1/2 lbs. fingerling potato, cut into rounds. (about 3⁄4”)
- 1 bunch carrots, diced into rounds (about 3⁄4”)
- 6 medium cippolini onion, peeled and cut into sixths.
- 1⁄2 medium squash, peeled and cut into 1” chunks
- 4-6 garlic cloves, minced
- olive oil
- 2-3 sprigs thyme, de-stemmed and minced
- 2-3 sprigs rosemary, de-stemmed and minced
- salt and pepper, to taste
- 1⁄2 bunch parlsey, minced (to garnish, if desired)
Optional: Add to or substitute leek, celery root, beet, or parsnip for any of the above in similar proportions, if desired. [Ed. Note: If you are adding beets, it is best to parboil and peel them prior to roasting, or they will dry out and become astringent if simply roasted raw.]
1. Preheat oven to 400/F
2. Dice potatoes, carrots, onions, and squash.
To peel squash: Cut off the very top and very bottom of the squash, to give yourself a steady base and a place to cut in with a broad, sharp vegetable peeler. Once peeled, cut in half with a large chef’s knife and scoop out the seeds and pulp from the cavity. Lay the squash halves, cut side down on the cutting board (for stability). Cut the squash lengthwise into slices to your desired width. Once cut into lengths, cut crosswise again to your desired thickness.
3. Combine diced potatoes and carrots in one bowl; onions and squash in a second bowl.
4. Sprinkle half of minced garlic, thyme, and rosemary over each bowl. Drizzle with olive oil and toss until well coated.
5. Spread potatoes and carrots, squash and onions onto two (or more, as required) baking sheets in a single layer. Add salt and pepper to taste. Bake for 25-30 minutes before turning vegetables so they brown evenly on both sides. Bake for 15-25 minutes more, as required for each pan. Vegetables should be fully tender and crisp at the edges.
6. Combine vegetables in a single bowl, toss to combine, and garnish with parlsey, if desired.