Roasted Winter Vegetables with Basil Oil
This dish is so substantial it could be the main part of the meal. Feel free to substitute with other winter vegetables.
3 medium red-skinned potatoes, washed but unpeeled3 small turnips, peeled3 medium parsnips, peeled3 medium carrots, peeled1-1/2-pound butternut or other winter squash, peeled and seeded8 to 10 small onions, peeled1/4 cup chicken or vegetable stock2 tablespoons basil oil or extra virgin olive oil2 teaspoons kosher salt1/2 teaspoon freshly ground black pepperOil to coat pan1 teaspoon dried basil (omit if using basil oil)
1) Preheat oven to 400 degrees. Cut potatoes, turnips, parsnips and squash into 11/4 to 11/2-inch square chunks. Cut carrots into-11/2-inch lengths. Mix stock with half the oil and half the salt and pepper. In a large mixing bowl, pour mixture over vegetables and toss.2) Put all vegetables except squash in a large roasting pan greased with olive oil spray. Roast 15 minutes. Add squash and cook 30 to 35 minutes longer, stir