With winter weather coming hard and fast in the DMV, sometimes comfort food that will stick to your ribs, but not your thighs is in order. Enter in hot, carmelized, tender, crispy veggies. A perfect side dish for pork tenderloin, roasted chicken, steaks or any other protein you like for dinner.

Toss some veggies with olive oil, salt and pepper, herbs, garlic, and voila! Delicious, comforting and healthy. Score.

Recipe

• 1 Turnip
• 1 Parsnip
• 1 bulb of garlic (top sliced off)
• 1 Butternut squash
• 8oz Mushrooms
• 6oz Shaved brussels sprouts
• Herbs
• Salt and Pepper
• Olive oil

Preheat oven to 400.

Dice and chop the veggies (reserve the mushrooms and brussels sprouts) and spread across a cookie sheet. Tip: cover the sheet in tinfoil for easy cleanup!

Drizzle with olive oil, and add salt and pepper to taste. Sprinkle with herbs – italian blend, herbs de Provence, rosemary, tarragon, parsley, basil, etc. – your favorites!

Pop in the oven and roast for 45-50 minutes. At the 30 minute mark, add the mushrooms and brussels sprouts. Check that the veggies are fork tender – if so – pull out and let cool. If not, cook another 10 minutes or until veggies are done.

Serve with sprinkle of parmesan cheese, a side of crema or just dig in with a spoon!

Bon Appetit!