Roasted Winter Vegetables

I never thought roasted winter vegetables could make my mouth water.  But, as I continue to experiment with new recipes, I continue to find new passions for foods I thought I disliked.  Take beets, for example.  The unwelcome canned beets I occasionally found on my salad at restaurants led me to believe I disliked all beets.  But fresh, oven-roasted beets, with their mildly sweet flavor and crimson crunch, I love.  You, too, might find you like them if you’re willing to give them a try.

Roasting vegetables is very simple, and practically fail-proof.  Here is the recipe I used today:

Ingredients:

• Vegetables of your choice, chopped into bite-sized pieces.  (I used about 5 cups of carrots, parsnips, beets, and apples today.  Apples, while not a vegetable, roast quite nicely too.)
• 1-2 Tablespoons olive oil or canola oil
• 1 Tablespoon honey
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon chopped herbs, like rosemary and sage

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Mix all ingredients in a baking pan or cookie sheet.  Spread out in a single layer.
3. Cook in the oven, uncovered, for 30-40 minutes or until desired tenderness.