winter vegetable salad

In dinner on December 22, 2013 at 1:16 am

winter vegetables are so lovely, and coincidentally, super good for you, too. i love to roast up a big pan of them. always make more than you think you’ll eat – not only do they shrink down, but they’re great as leftovers, too.


in this mix, i used a sweet potato, a japanese purple sweet potato, a turnip, two parsnips, a beet (i know! i ate a beet on purpose!) and a bunch of brussels sprouts. i was going for vibrant color.

toss with a little olive oil, salt, pepper, a couple crushed garlic cloves and my new favorite secret ingredient – a minced jalapeno!

roast at 400 degrees until soft-but-not-mushy, about 30 to 40 minutes, depending on what veggies you chose and how small you cubed everything.


they just look like jewels, don’t they?? and they have such an excellent sharp peppery and sweet flavor.


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