I made this dish for Thanksgiving, as I already had made a smorgasboard of food.  This year, instead of making my mashed sweet potatoes, I wanted to do something a little more colorful.  Taking a break from my usual recipe, I nabbed this inspiration from the November 2009 Food and Wine magazine.

Making this recipe is simple, but the results are quite delicious.  It’s autmnal, seasonal cooking at its simplest and best.  Here is how I did it:

1. Gathered, washed, and prepped veggies as need:  parsnips, carrots, Brussels sprouts, cauliflower, butternut squash, and celery
2. Assembled them in a large Dutch oven.
3. Drizzled with about 1/2 cup – 3/4 cup extra virgin olive oil
4. Tossed with fresh rosemary, sage, and thyme, with a little salt and pepper to taste
5. Roasted at 350, with the cover on, for about 60 minutes, until everything was tender, but not squishy.

They were a huge hit at my holiday dinner table.  One of the nice things about this melange of veggies is that you can easily use any leftovers for another dish, like a winter vegetable soup or a pot pie with leftover turkey.