Winter Vegetable Cornucopia

Name: Winter Vegetable Cornucopia
Yield: 12 servings
Cuisine: American
Ingredients: 4 white turnips; 4 Kohlrabi; 6 carrots; 6 parsnips; 2 acorn squash; 6 beetroots; 6 celery stalks; 2 red onions; 2 white onions; 2 yellow onions; 12 whole garlic cloves; 1 cup vegetable broth; 1 cup chopped parsley; 2 tbsp extra virgin olive oil; 2 tbsp apple cider vinegar; 1/8 tsp cracked black pepper; 1/8 tsp coarse pink salt; 1 tbsp. whole peppercorns in brine

Pinky @SayNoMore

Winnipeg, Manitoba

It's good to eat winter vegetables, and to really make them pop it's a great idea to roast them.
It brings out the diverse flavours and textures, and they look great too!

Pinky @SayNoMore

Winnipeg, Manitoba

It's good to eat winter vegetables, and to really make them pop it's a great idea to roast them.
It brings out the diverse flavours and textures, and they look great too!

Saved

Ingredients

12 servings

4white turnips
4Kohlrabi
6carrots
6parsnips
2acorn squash
6beetroots
6celery stalks
2red onions
2white onions
2yellow onions
12whole garlic cloves
1 cupvegetable broth
1 cupchopped parsley
2 tbspextra virgin olive oil
2 tbspapple cider vinegar
1/8 tspcracked black pepper
1/8 tspcoarse pink salt
1 tbsp.whole peppercorns in brine

Saved

Steps

1

Peel and slice all vegetables in 1" cubes, onions in wedges and peel whole garlic cloves.
2

Layer into a large roaster with hardest vegetables on the bottom. intersperse garlic cloves and onion wedges and toss together with parsley
3

Add broth and top with salt & pepper, drizzle with olive oil.
4

Preheat oven to 350F and place in a covered roaster for 3 hours.
5

Uncover roaster, place back in oven until veggies begin to brown (about 1 hour)
6

Drizzle with olive oil and apple cider vinegar, then toss lightly and serve.