Roasted Winter Vegetables with Basil Oil This dish is so substantial it could be the main part of the meal. Feel free to substitute other winter vegetables. Makes 4 servings.
	Ingredients: 3 medium red-skinned potatoes washed, but unpeeled 3 small turnips, peeled 3 medium parsnips, peeled 11/2 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)
	Instructions: 1. Preheat oven to 400°F. 2. Cut potatoes, turnips, parsnips, and squash into 11/4- to 11/2 inch-square chunks. 3. Cut carrots into 11/2 -inch lengths. 4. Mix stock with 1 tablespoon of the oil and half the salt and pepper. 5. In a large mixing bowl, pour mixture over vegetables and toss. 6. Put potatoes, turnips, parsnips, carrots, and onions in a large roasting pan greased with olive oil cooking spray. Roast 15 minutes. 7. Add squash and cook 30 to 35 minutes longer, stirring a few times, until nicely browned and easily pierced with a fork. 8. Toss with remaining oil, salt and pepper, and basil. Cooking Tip One of the great ways to get intense basil flavor when fresh basil isnít in season is to use basil oil. (Yes, fresh basil is often available year-round these days. But winter basil doesnít have the intensity of flavor that summer basil has.) I like the basil oil by Consorzio best, but Loriva also makes a credible one. If you use either, eliminate the dried or fresh basil.

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