This is one of those recipes where the majority of the work is in the prep, so you might as well make a lot of it.
Cauliflower, cut in bite-size pieces
Onions, peeled and cut in quarters
Parsnips, peeled and cut into 2-3″ pieces
Carrots, peeled and cut into 2-3″ pieces
*Butternut or buttercup squash, peeled and cut into 2-3″ pieces
Whole, peeled garlic cloves
Optional: chunks of green cabbage and/or brussels sprouts, cut in half
Preheat the oven to 400 degrees. Line a large baking pan with tin foil, then either use cooking spray or olive oil to lightly coat the bottom. Put all the vegetables into the pan, drizzle with olive oil and S & P. Add some curry if you like for interest. Stir so that all the vegetables are coated with the oil and S & P, then put into the oven for 15 minutes.
After 15 minutes, stir up the vegetables, and put them back in for another 15 minutes. Repeat this until the vegetables are softened (if I fill a pan it usually takes about 45 minutes total). Serve as a side dish to just about anything.
Here’s what happens: the vegetables when roasted, especially the garlic cloves, parsnips and brussels sprouts; become incredibly sweet and delicious. You’ll not only enjoy a fantastic side dish, but you’ll be getting all the benefits of antioxidants, fiber and just about everything in the world that’s good for you.
*If you don’t want to spend the extra cash to buy already peeled squash, here’s an easy way to get their skins off: cut the squash in half and scoop out the strings and seeds. Place the halves, cut side down, in a microwave-proof dish, then use a fork to make vents in the skin. Depending on the size of the halves, nuke for 6-8 minutes until soft. Let it cool enough so that you can handle it, and cut the softened skin off. Easy-peasey.