Roasted Winter Vegetables (Video)

I have been roasting my Veg for yrs now what a difference to the taste roasting makes, i will try the Cummin next time,,,

The recipe link below the video is to a diffent recipe. Does this video have some written instructions we can print?

do you cut up and roast the whole pumpkin? do you peel the beets? what is placed under the beets before placing them on the roasting pan? Finally, what herb is sprinkled over the veggies after they are roasted? thanx

lemondrop - you can have as much or as little pumpkin as you want. I assume it's a whole pumpkin, though if it is a large pumpkin you might only be able to use half. It looks like the beets are peeled. I have no idea what's under them, but I suppose aluminum foil might work. Looks like parsley - I'm sure you can use whichever green-leafed flavoring you think best compliments the dish.

ROASTED WINTER VEGETABLES Here is a written version of the video along with a couple of my own ideas for this recipe (personal preferences) PREHEAT OVEN TO 400 Peel Small Pumpkin, remove insides and cut into chunks Cut two unskinned potatoes into chunks Peel and Cut 2 onions into wedges leaving root end to hold together Peel and cut 2 two turnips into wedges Peel and cut 2 beets into chunks (beware of staining, keep separate from other veggies until end) Spread veggies (except beets) out on a roasting pan. Slice 2 cloves of garlic and put into small bowl Add 1 teaspoon cumin seed Add 1/4 cup extra virgin olive oil Add 1/4 cup of lemon juice Add 2 Tablespoons of brown sugar Black pepper to taste Mix and drizzle mixture over veggies...tossing to cover evenly (might be easier to put veggies into a bowl and toss, then spread out on roasting pan) Move veggies to make room for the beets (place beets on parchment paper or foil) Drizzle the remaining mixture over the beets Sprinkle everything with salt Bake at 400 for 25 to 35 minutes until veggies are tender and golden brown Put veggies onto service platter and sprinkle everything with parsley NOTES: I might use parsnips and will definitely add butternut squash which is one of my favorites. I might also try using small round canned beets instead of fresh and adding them at the last 10 minutes of roasting time. I'm not crazy about beets but they do add a lot of color. I love spaghetti squash and think that a nicely seasoned (garlic, butter, salt & pepper) plate of shredded spaghetti squash might make a nice "base" to lay the roasted veggies on.