Adventures of the Heart
Mary Zalmanek
Side Dishes: Roasted Winter Vegetables

This is my idea of comfort food on cold winter days.

Serves 2

1 medium carrot

1 small sweet potato

1 medium parsnip

1/2 onion, cut into 1-inch pieces

1 cup mushrooms, halved

6 (or more) large garlic cloves, peeled

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp coarse sea salt

2 tbsp fresh rosemary, chopped

Preheat oven to 450 degrees.

Peel carrot, sweet potato and parsnip.  Cut them into somewhat uniform bite-sized pieces.  Put these cut vegetables into a large bowl and add onion, mushroom, garlic, olive oil, balsamic vinegar, salt and rosemary. Stir to coat vegetables.

Spread the vegetables out in a baking pan just large enough to hold them in one layer.  Choose a pan where the vegetables touch but don't stack. I used a 10"x15" rimmed baking sheet.  If the pan is too big, the vegetables will dry out and burn.  If the pan is too small, they won't get that toasty caramel color. Roast in oven 30 to 40 minutes, shaking pan once or twice.  If the vegetables start to dry out, drizzle olive oil once around the pan and stir. Test for doneness with a fork.