Roasted Vegetables with Fresh Herbs and Pomegranate Seeds
- 1 medium red onion, skin on, cut lengthwise into quarters
- 1 medium sweet potato, peeled and cut lengthwise into quarters
- 4 small Red Bliss potatoes, washed and cut in half
- 4 medium beets, trimmed of greens, scrubbed, and quartered
- 4 small white turnips, peeled and cut in half
- 1 small acorn or dumpling squash, halved, seeded, and cut into eighths
- 2 heads garlic, cut in half across the cloves
- ÂĽ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped mixed fresh herbs (flat-leaf parsley, rosemary, sage, and thyme)
- ÂĽ cup pomegranate seeds
Instructions:
Vegetables roasted with herbs take on the flavor; if the herbs—especially distinctive herbs like sage and rosemary—are added later, they stand apart, like little bright lights of flavor drawing attention to the main attraction.
- Preheat the oven to 350°F.
- Toss the onion, potatoes, beets, turnips, squash, and garlic with the olive oil and season with salt and pepper. Arrange in a single layer on a shallow baking pan and roast for 30 minutes. The vegetables will cook at slightly different rates—the squash and potatoes will cook the fastest; the beets will take longest. After 30 minutes, remove any vegetables that have become golden brown and tender. Keep them warm atop the stove as the remainder continues cooking. Check every 10 minutes after the first 30 minutes have elapsed. The total cooking time will be between 1 hour and 1 hour and 15 minutes.
- When all the vegetables are done, slip the skins off the beets, if desired. Remove the skin from the onion. Arrange the vegetables on a warm platter and sprinkle with the fresh herbs and pomegranate seeds. Serve immediately.