Best way to cook your vegetables in this cold weather is oven roasting them. This cooking process adds extra sweetness, earthiness and heartiness flavor to the vegetables.

I mix mine with sage, thyme, rosemary, basil and marjoram, all tossed in extra virgin olive oil and seasoned with salt and pepper. This method will make your  astonishingly delicious.

INGREDIENTS:

1 each carrot, potato, onion, turnip, parsnip, celery, clove of garlic

1/3 pound Brussel sprouts cut in halves

3 cherry tomatoes

Fresh thyme, basil, rosemary, marjoram and sage

Salt/ freshly ground pepper

STEPS:

Preheat oven to 425 degree.

First, in a large bowl, toss the vegetables with the olive oil, then add the chopped herbs and season with salt and freshly ground pepper.

Next, scatter the vegetables evenly on baking sheet, and roast for about 30 to 40 minutes, turning 2 or 3 times with spatula. Cook until tender, serve with chopped parsley, drizzle of olive oil and season with salt and pepper if necessary.