Parsnips, turnips, Brussels sprouts, asparagus, potatoes, sweet potatoes, red onion, bell peppers, green beans, butternut squash, zucchini
Head of garlic
½ to 1 cup vegetable broth
fresh thyme and/or oregano sprigs
salt and seasonings of choice, to taste
Heat oven to 400 degrees.
Cut fresh vegetables into bite-sized pieces. You will need 8 cups.
Scatter vegetables on a lightly sprayed cookie sheet or in a casserole dish (wait to put asparagus and zucchini until after the first baking time, so they won’t be overbaked).
Cut the top ¼” off a head of garlic and place it in the dish with the rest of the vegetables (or separate cloves and scatter throughout the vegetables).
Add ½ cup of broth and season with salt and anything else you choose.
Cover with parchment or foil and bake for 20 minutes.
Remove foil and stir well. Only add more broth if the vegetables are dry.
Add asparagus and zucchini and stir again.
Put herbs on top and continue baking for 15-20 minutes, stirring every 10 minutes.
Test the longer-cooking vegetables, like potatoes, for tenderness.
Remove from oven and serve.