🥕 Roasted Winter Vegetables with Garlic Paste
A hearty and rustic dish, this roasted winter vegetable medley is slow‑baked with garlic, olive oil, and herbs. The roasted garlic is mashed into a savory paste and spread over the vegetables, making this the perfect comfort food for cold days.
Ingredients
- •16 cloves garlic, tips sliced off
- •8 small carrots
- •4 turnips, quartered
- •4 small parsnips, halved
- •8 small red‑skinned potatoes, quartered
- •1 small winter squash, peeled and cubed
- •Few sprigs fresh thyme
- •Few sprigs fresh rosemary
- •¼ teaspoon salt
- •¼ teaspoon freshly ground black pepper
- •½ cup olive oil
- •1 baguette French bread
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Prepare vegetables: Place garlic, carrots, turnips, parsnips, potatoes, squash, and most of the herbs in a large roasting pan. Sprinkle with salt and pepper, drizzle with olive oil, and toss to coat.
- 3
Roast covered: Cover the pan and bake for 45 minutes.
- 4
Roast uncovered: Remove cover, turn vegetables, and roast for another 30 minutes, until tender and golden.
- 5
Make garlic paste: Transfer vegetables to a serving dish. Pick out garlic cloves, remove skins, and mash with pan juices into a paste. Spread paste over vegetables.
- 6
Serve: Garnish with remaining herbs and serve with slices of French bread.
Yield: Serves 4–6