Buttered Rutabaga and Other Winter Vegetables

• 2 lbs assorted winter vegetables such as rutabaga, parsnips, cauliflower and carrots
• 2 medium red or yellow onions or 4 shallots, quartered
• extra-virgin olive oil, for tossing
• sea salt and freshly ground pepper
• 2 T. unsalted butter, at room temperature
• handful fresh parsley, coarsely chopped (optional)

Preheat the oven to 400 degrees.  Prepare the rutabaga and other vegetables as necessary and cut into 1" chunks.  Toss the vegetables and onions with olive oil in a large bowl and season with salt and pepper.

Spread out the vegetables and onions in a single layer on a baking sheet so that they don't touch.  Roast until the vegetables are lightly browned and just tender, 45 minutes to 1 hour, turning with tongs halfway through cooking.  Remove from the oven and toss with the butter and additional olive oil if needed.  Arrange the vegetables and onions on a platter, season with more salt and pepper, and top with parsley (if using).  Serve warm.

Serves 2-4.

VERDICT:  I can't seem to get roasted vegetables right, even with an explicit recipe.  They always seem simultaneously burned and raw.  Even so, these were good.  The recipe suggests serving over risotto or in crêpes.  We had them over freekeh, with a little sprinkle of shredded romano, which I think was a very good addition.  Keep.