Roasted Vegetables

Serves 4 as a side dish

Here I am highlighting vegetables available in the winter in Ohio, but this technique works any time of year. The intense heat held in the cast iron makes the best roasted vegetables ever.

  • 1 pound fingerling potatoes, cut in half
  • ½ pound carrots, cut in large dice
  • ½ pound turnips, cut in large dice
  • ½ pound winter squash, peeled, seeded and cut in large dice
  • 1 large red pepper, cut in large dice
  • 1 large red onion, peeled and cut in large dice
  • ¼ cup olive oil
  • Salt and pepper to taste
  • Fresh flat leaf parsley

Preheat oven to 450°. Combine vegetables in a large bowl and toss with oil. Season well with salt and pepper. Place in a 12-inch cast iron skillet and roast, turning occasionally for 1 hour, or until vegetables are cooked through and browned. Top with chopped parsley.