Roasted Winter Vegetables with Basil Oil



3 medium red-skinned potatoes washed, but unpeeled
3 small turnips, peeled
3 medium parsnips, peeled
1 1/2 pounds butternut or other winter squash, peeled and seeded
3 medium carrots, peeled
1/4 cup Chicken Stock or Vegetable Stock
2 tablespoons basil oil or extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 to 10 small onions, peeled
Olive oil cooking spray
1 tablespoon chopped fresh basil or 1 teaspoon dried (omit if using basil oil)

1. Preheat oven to 400°F. Cut potatoes, turnips, parsnips, and squash into 1 1/4- to 1 1/2 inch-square chunks. Cut carrots into 1 1/2 -inch lengths.
2. Mix stock with 1 tablespoon of the oil and half the salt and pepper. In a large mixing bowl, pour mixture over vegetables and toss. Put potatoes, turnips, parsnips, carrots, and onions in a large roasting pan greased with olive oil cooking spray. Roast 15 minutes. Add squash and cook 30 to 35 minutes longer, stirring a few times, until nicely browned and easily pierced with a fork. Toss with remaining oil, salt and pepper, and basil.

Yield: 4 servings

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