Chef Kate’s Roasted Root Vegetables

By Chef Kate Kobylinski

Long have I been asked, “what is your favorite vegetable?”  I pause, look heaven-ward, and smile.  My mind has taken me to the amazing aroma of Bistro To Go’s Roasted Root Vegetables.

Try this warm, comforting recipe and let us know what you think!

Ingredients

• 2 cups Brussels sprouts
• 1 cup parsnips
• 2 cups carrots
• 1 cup beets
• 1 cup sweet potatoes
• 1 cup butternut squash
• 1 cup red peppers
• 1 cup white onions

• 1/2 cup olive oil
• 1/2 cup white wine

• 2 tsp Herbs de Provence
• 1 tsp garlic salt
• 1 tsp celery salt

Remove the hard stems from the brussels sprouts and cut them in half if they’re large.

Cut all the other vegetables into uniform sizes to match the size of the brussels sprouts.

In separate pans, starting with cold water, add one type of vegetable – bring to a boil and cook until a fork pierces with slight resistance. Do not cook the onions and red peppers.

Place all the vegetables into a large bowl, toss with all the herbs, oil, and white wine.

Place mixture onto a lined sheet tray in a single layer.

Roast in a pre-heated 400º oven until dark gold.

Enjoy!