Roasted Winter Vegetables

I like roasted chicken for Sunday dinner but I didn't have a chicken so I made Cornish game hens instead using my roasted chicken with rosemary, sage, and garlic recipe.

Then I got together a bunch of favorite vegetables to make some winter roasted vegetables, although I threw in zucchini, too, since I plan to make my favorite vegetable soup later this week. Here's how to make a delicious pan full of roasted vegetables:

12 cups of vegetables cut into similar size pieces. Use a combination of hard (root) and softer vegetables (carrots, red potatoes, red, yellow, orange peppers, onion wedges, whole garlic cloves, mushrooms, zucchini, green beans, etc)
3/4 cup olive oil
3 Tbsp. Worcestershire sauce
1-1/2 Tbsp. paprika
1 Tbsp. garlic salt

1. Preheat oven to 425 degrees. Cut vegetables into similar size pieces. Keep root vegetables separate from softer vegetables.

2. Mix together olive oil, Worcestershire sauce, paprika, and garlic salt.

3. Place the root vegetables on cookie sheet and brush with olive oil mixture.

4. Bake for about 15 minutes or until they begin to soften.

5. While the root vegetables bake, pour the rest of the olive oil mixture over the softer vegetables and mix thoroughly.

6. Add soft vegetables to the cookie sheet of root vegetables and bake for another 15 minutes or until all vegetables are tender to the touch of a fork.

You are ready for a delicious Sunday dinner.

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