The Generation Chefs^®

Culinary Education For The Next Generation

1 pound small, thin skinned potatoes and cut into 1½ inch pieces

3—4 pound butternut squash, peeled, seeded and cut into 1½ inch pieces

2 pounds medium carrots, peeled and cut on the bias into 1 ½ inch slices

2 pounds medium parsnips, peeled and cut on the bias into 1 ½ inch slices

1 medium red onion, peeled and cut into ½ inch slices

3 tablespoons olive oil

 2 tablespoons balsamic vinegar

kosher salt and freshly ground black pepper

¼ cup chopped Italian parsley leaves

2 tablespoons chopped fresh thyme leaves

                                                                                       Serves  16-20 as a side dish

1. Preheat the oven to 400°F convection or 425°F non-convection*.

2. In a large non-reactive bowl, toss the potatoes, butternut, carrots and parsnips with the olive oil and balsamic vinegar,  seasoning generously with salt and pepper. Lift vegetables out of the bowl to reserve the remaining oil mixture. Evenly spread vegetables  across two parchment lined baking sheets. Roast for 30-35 minutes or until vegetables are beginning to crisp and  brown.

3. In the same bowl, toss the red onion with the remaining olive oil mixture, lightly seasoning with salt and pepper. Remove cooked vegetables from the oven and evenly distribute onions onto the two pans . Return to the oven and roast vegetables for 15-20 minutes more or until done to your liking.

4. Arrange vegetables in a serving bowl or platter and garnish with parsley and thyme or a mixture of chopped fresh herbs such as sage ,oregano and  marjoram.

 

* If you are not using a convection oven make sure to turn the vegetables with a spatula during baking at least 2-3 times to insure even cooking.

 

 

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Oven Roasted Root Vegetables

The "Generation Chefs" is a youth and adult education and mentoring program inspiring the next generation of chefs and culinary enthusiasts. By participating in cooking classes, job training and community service activities, students celebrate fresh food and healthy lifestyles. As teachers, mentors and inspired cooks, the “Gen Chefs” are creating a more delicious future through food.

 

Coming in the summer of 2006; the Generation Chefs Culinary Education Center and Café at the Marin Youth Center! For more information and donation opportunities, log on to: www.generationchefs.com; or www.savorthemoment.net.