Roasted Winter Vegetables

Lovely as a side dish with chicken or lentils, roasted vegetables hit the spot on a cold winter's night. But they don't have to be limited to side dish status -- I piled mine into a goat-cheese omlette. The creamy cheese is a wonderful foil for salty, strong-flavored veggies. Serve for lunch in your Northern California backyard, with a crisp beer and a little side salad, on a sunny March day!



Use any combination of root vegetables or squash that takes your fancy... The cooking time won't vary too much. By cooking hard roots like beets the same length of time as tender squash like zucchini, you guarrantee the same relative texture; that is, the roasted beets will still be firmer than the roasted zucchini, but none should be over or under-done.

Vegetables:
1 medium sweet potato
1 large zucchini
1/2 large onion
2 large carrots
2 medium beets

Dressing:
1/4 cup olive oil
1 tbsp cider vinegar
1 1/2 tbsp dried sage
2 tsp dried thyme
2 tsp salt
1/4 tsp ground black pepper

Preheat oven to 450 F.
Wash and peel vegetables, then roughly chop them; it's good if the pieces are relatively uniform in size. Put vegetables in a large bowl. Whisk together dressing ingredients and pour over vegetables, then toss so all are evenly coated with dressing.
Spread in a single layer (or as close as you can get) on an unoiled 11x17 baking pan, or use two baking sheets (Pyrex glass pans work fine as well). Bake for 40 minutes, stirring after 20 minutes, until crispy, browned, and tender.

Recipe adapted from Moosewood Restaurant New Classics