Vicky's Roasted Winter Vegetables

Vicky, a Siren from the northern reaches of Italy loves the earth and the beautiful bounty that Mother Nature provides for us. She has that green thumb when it comes to growing vegetables. This wonderful array is delicious this time of year. She states that it goes back generations in her family when root cellars where in fashion. She tells a tale of her grandmother who would use excuse herself; go down to the family cellar, where they were kept in the winter, essentially to gather up the ingredients for the evening. Always coming with a smile on her face. Years later Vicky told us that was where her grandfather also kept his home-made wine.

Cut up into 1-inch pieces and place in a large bowl:
4 carrots, peeled
3 parsnips, peeled
3 small turnips, peeled
1 large onion
1 large sweet potato, peeled

Drizzle veggies with 3 Tb. olive oil and season with one-half tp. kosher salt and freshly ground pepper. Spread veggies in an even layer on 2 lightly greased baking sheets and roast at 425 degrees, stirring occasionally, for 40-45 minutes (until fork tender).

Put two-thirds cup chopped walnuts into a small baking dish and toast in oven about 5 minutes. Cool

Transfer veggies to a large serving dish and drizzle with 1 Tb. balsamic vinegar-toss to mix. Top with one-third cup crumbled feta, 2 Tb. chopped parsley, and the walnuts. Serves 8.





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