This twist on the classic ratatouille uses winter vegetables like butternut squash, beets, sweet potatoes, parsnips and carrots braised in a sage and garlic seasoned tomato sauce.

Serves 4

Instructions:

1. Preheat oven to 425°F. Pour crushed tomatoes and vegetable broth into the bottom of a roasting pan. Arrange vegetable slices around the edges of the pan and place the smaller slices of carrots and parsnips in the middle.
2. Squeeze shallot slices, chopped garlic and fennel slices in between vegetable slices. Drizzle with olive oil and season with salt and pepper. Cover roasting pan and cook for 30-45 minutes or until vegetables are tender.
3. Let ratatouille rest for 5 minutes before serving and garnish with sage.