Serves: 5

So often during the winter season we have plenty of potatoes, squashes and root vegetables. I have found that many of the vegetables I use to steam or boil are now more favorable to me roasted. This is especially true for root vegetables. Roasting root vegetables seems to bring out their natural sweetness, plus they remain crisper when roasted in the oven. Roasted root vegetables are a great main dish or side dish during these cold winter months. I love the colors of these vegetables. They range from completely white to all sorts of golden and yellow colors.

Some of you may not have ever tasted a rutabaga or parsnips. Then again you may have and not known you had. They can be mistaken for potatoes and can be interchanged with potatoes and carrots in many recipes. The secret to cooking a delicious rutabaga or parsnip is the seasoning. Adding some thyme, rosemary, garlic and, of course, salt and pepper are a must. If you are making a winter stew, try adding some parsnips or rutabagas that have been roasted for a nice rich flavored stew. Roasted vegetables are less likely to get soggy. And, if there is one thing I can't stand it's mushy vegetables, even in my soups.

I haven't found a vegetable that wasn't delicious roasted in the oven. If you sprinkle these vegetables with a little olive oil and some spices, you will have yourself a winter wonderland of delectable veggies.

Tip: try to cut the vegetables uniform in size and this helps with even cooking. I love roasted sweet potatoes and squash, green beans, asparagus, peppers, tomatoes, carrots, white potatoes, cauliflower, you name it! I honestly can't think of a vegetable I like eating that I don't enjoy eating even more when roasted. If you haven't tried roasting vegetables you may fall in love with the idea as much as I did.

Take advantage of the root vegetables during the cold month. They can a wonderful addition to your winter meal.

More Recipes from the 2012 HomeCook'n Collection Cookbook:
HEADLINE RECIPE: Tortellini Soup
TOP ARTICLE: Dress Up Your Veggies
TOP ARTICLE: Customizing Groups in Cook'n
TOP ARTICLE: Doing Your Job with Excellence
FEATURED RECIPE: Chunky Vegetable Casserole
FEATURED RECIPE: Veggie Shepherd's Pie
FEATURED RECIPE: Baked Sweet Potatoes with Ginger and Honey
FEATURED RECIPE: Vegetable Garden Soup
KITCHEN REMEDY: 2 Quick & Healthy Ways to Use Your Noodle!
KITCHEN REMEDY: "Sweet"-en Up Their Valentine's!
KITCHEN REMEDY: Dinner's Unsung Heroes
TABLE TALK: Wok It Off
TABLE TALK: Winter Wonderland of Vegetables
TABLE TALK: 7 Simple Steps to Keep You on the Slim Down
TABLE TALK: Another Way to Eat Vegetables...Japanese Style
JEST FOR FUN: A Lot Has Changed
JEST FOR FUN: Hospitals
JEST FOR FUN: Area 51
REFRIGERATOR DOOR: Champagne Shrimp with Pasta
REFRIGERATOR DOOR: For Our International Friends
Heart Shaped Pizza
Easy Chocolate Covered Strawberries
Oven Roasted Sweet Potatoes
Tempura Dipping Sauce
Roasted Cauliflower
Tempura Batter
Mushroom and Peppers Linguine
Pasta with Baby Broccoli and Beans
Roasted Root Vegetables
Chicken Stir-Fry
Champagne Shrimp with Angel Hair Pasta
Broccoli Beef Stir-Fry
Spiral Noodles with Greens and Beans
Spinach Omelet
Hearty Vegetable Lasagna
Going Green Breakfast Smoothie
Red Bell Pepper Soup