Roasted Root Vegetables

I first had roasted roots about 20 years ago at The Rio Grill in Carmel – Wow! Delicious, healthy and easy to experiment with using local, seasonal vegetables. Enjoy! – Carmelo Sigona

• 1 lg parsnip, peeled
• 1 lg rutabaga, peeled
• ½ Butternut squash, peeled
• 1 lg red onion
• 8-10 fingerling potatoes (I love Yukon Gold: rich & creamy!)
• 4 cloves garlic, sliced
• Fresh rosemary & thyme
• ¼ c. Sigona’s Fresh Press EVOO
• Salt & pepper

Cut veggies into 2” pieces so they cook evenly. Place on baking sheet and sprinkle with S&P, herbs, garlic and olive oil. Hand mix to coat all pieces evenly. Roast at 400˚for 25 mins or until veggies are tender and golden.

Tip: Don’t be intimidated by squash. To peel Butternut squash, simply cut off both ends so it stands up straight, then slice in half lengthwise. Use a potato peeler to remove the skin – it’s that easy!