Roasted Winter Vegetables

We had out first snow of the season yesterday. More expected today and tomorrow and

before all is said and done, 12-18 inches is predicted. It's okay because the first snow is usually followed by a week or two of sunshine and it all melts away...until Halloween anyway. I welcomed the snow yesterday by sitting on the couch in my red sweatpants, sipping hot tea and fighting off the worst headache in the world! I didn't win. I still have the headache. Ouch.

You needn't feel too badly for me. I am bringing it on myself. I am doing a sugar/candida cleanse and the detox from not eating sugar and bread is seriously nasty! My friend joked that it was like a drug addict, who just needs a little fix to get by. One cup of hot chocolate and my headache would go away-only to delay the withdrawal until the following day. Thinking about my body actually being addicted to sugar like a drug is scary to me. So scary that the headache is worth it. Not really, but I'll just pretend to get through it.

Something that I am allowed to have on my detox are these roasted winter vegetables. Nothing fancy here. Carrots, parsnips, butternut squash and sweet potatoes tossed in olive oil, salt and pepper and roasted at a high temperature so the veggies caramelize in spots. It's divine and my preferred go-to cold weather side dish to fish, chicken, pork or to toss in you favorite vegetable pot pie filling-whatever your favorite main is. This has been a staple in my house for a few years now and I don't see it changing any time soon. Make it and see why I love it so! Have a happy weekend, all!

Roasted Winter Vegetables

adapted from Barefoot Contessa, Family Style

Serves 6

3 medium sized carrots, peeled

3 medium sized parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash (about 2 lbs), peeled and seeded

3 tablespoon good olive oil

1 1/4 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat leaf parsley

Preheat the oven to 425 degrees

Cut the carrots, parsnips, sweet potato, and butternut squash in 1-to 1 1/4-inch cubes. All the vegetables will shrink while baking so don't cut them too small.

Place all the cut vegetables in a single layer on a large sheet pan. If vegetables don't fit in a single layer, use two sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.