Roasted Winter Vegetables 1 lb parsnips 1 lb turnips 1 lb rutabaga 1 lb red potatoes 1/2 tsp salt 1/4 tsp pepper 1 lb red onion 1 bell pepper 3 Roma tomatoes 6 cloves garlic 1/2 tsp basil 1/2 tsp thyme 1/2 tsp rosemary olive oil Peel the parsnips, turnips, and rutabaga. Cut them and the potatoes into 3/4” dice and place in a large bowl. Sprinkle with salt and pepper and about 1/4 cup olive oil. Toss the veggies to coat with oil and spread them in a single layer on a 12”x18” rimmed cookie sheet (or two smaller rimmed cookie sheets). Roast in a 400° oven until soft and beginning to brown---about an hour---but do not let them burn. Meanwhile, slice the bell pepper, onion, and tomatoes. Peel and mince the garlic. Place in a large frying pan with the basil, thyme, rosemary, and 2 Tab olive oil. Cook slowly over medium heat until totally limp, about half an hour. Place both mixtures back into the large bowl and toss well to combine. Place in a large hot dish. Serve warm. Made by Jim for the January 2006 potluck.

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