Winter Vegetable Ragout*

The goose was good, the potatoes were great, but the winter vegetables were superb!

Caution: This recipe serves 12!
Preheat oven to 350 (later change to 425)

4 lg carrots
1 butternut squash - peeled & cut into 3/4" cubes
2 med. turnips - peeled & cut into 3/4" cubes
2 med onions - cut into 1" pieces
1/4 C olive oil
Salt (we used Himalayan)
Fresh ground pepper
3/4C Madeira
1 lg tomato
2 tsp fresh thyme

In a large roasting pan, toss carrots, squash, turnips, and onions with olive oil and season with salt and pepper. Roast for about 25 minutes until they begin to soften but are not browned.

Stir in Madeira and tomatoes. Roast for another 25 minutes, stirring once, until the Madeira has evaporated and the veggies are golden.

Turn oven up to 425. Add the thyme. Roast for 20-25 minutes more, stirring occasionally, until vegetables are lightly caramelized.

The dish can rest at room temperature up to 6 hours. Reheat before serving.

*Adapted from foodandwine.com