Roasted Winter Vegetables

I wanted a vegetable side to go with our Christmas roast, so I found this recipe for roasted veggies:

http://www.foodnetwork.com/recipes/valerie-bertinelli/roasted-winter-vegetables-3539004

Roasted Winter Vegetables 

Ingredients 

5 medium carrots, peeled and cut on the bias (angle) into 2-inch lengths

4 medium-large parsnips, peeled, halved lengthwise and cut on the bias into 2-inch lengths

3 medium golden beets, peeled and halved, or quartered if large

1 bunch radishes, trimmed and halved, or left whole if small

* I also added chopped zucchini

4 sprigs thyme ( I didn't use this)

2 garlic cloves, coarsely chopped ( I didn't use this either)

3 Tbs olive oil

1/2 tsp grated nutmeg

salt and ground black pepper to taste

1 tsp finely grated lemon zest

Directions 

 1. Preheat oven to 425 degrees.

 2. Toss the vegetables with thyme, garlic, olive oil, nutmeg, and salt and pepper to taste in a large bowl.

 3. Arrange the vegetables in 1 layer on a rimmed baking sheet. Roast, stirring once, until tender and golden brown, about 25 minutes. Stir in the lemon zest and transfer to a bowl for serving.






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