Best Honey Rosemary Roasted Winter Vegetables Recipes

ROASTED WINTER VEGETABLES WITH ROSEMARY AND CALAMATA OLIVES

Roasted Winter Vegetables with Rosemary and Calamata Olives image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Time 1h45m

Yield 2 servings with wild rice

Number Of Ingredients 13

Ingredients

1 medium potato (any kind), skin on, cut into 1/2-inch pieces
1 yam, skin on, cut into 1/2-inch pieces
1 carrot and/or parsnip, peeled and sliced into 1/2-inch slices
6 brussels sprouts
1 tablespoons olive oil
3/4 teaspoon salt
1/2 head garlic, cloves separated and skins removed
2 large shallots, peeled and quartered
1 yellow bell pepper, cut lengthwise into 1/4-inch strips
1 red bell pepper, cut lengthwise into 1/4-inch strips
1/2 cup Calamata olives, pitted
1/4 cup fresh rosemary or thyme, stems removed
3/4 teaspoon freshly ground black pepper

Steps:

Preheat oven to 450 degrees F and prepare vegetables.
In a large roasting pan, add potatoes, carrots and Brussels sprouts. Add olive oil and salt, and toss thoroughly. Roast in oven for 20 minutes,
Add garlic, shallots, and toss with oil in bottom of pan. Roast for 20 more minutes
Add bell peppers, olives, fresh herbs and black pepper. Toss with the oil in the pan and return to oven.
Cook for 20 to 40 minutes longer, turning once or twice or until vegetables are nicely browned but not charred. Serve immediately.

HONEY-ROSEMARY ROASTED WINTER VEGETABLES

Honey-Rosemary Roasted Winter Vegetables image

A warming, sweet-savory way with healthy veggies! Pretty, colorful, and delicious alongside a roast chicken. Of course, for me, they're a meal in themselves!

Provided by La Dilettante

Categories Vegetable

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

Ingredients

1 large sweet potato, peeled and cut into 1-inch cubes
4 small fresh parsnips, peeled and sliced into 3/4-inch rounds
1 head broccoli, separated into florets
2 tablespoons olive oil
3 large sprigs fresh rosemary
1 tablespoon honey
sea salt and freshly-ground pepper

Steps:

Put vegetables into ovenproof baking dish, large enough to allow one layer. Pour olive oil and honey over the vegetables, and toss well. Snip as much of the rosemary off the stems as you can, and tuck the stems among the vegetables. Season well with salt and pepper.
Roast at 375 until potatoes and parsnips are tender, and broccoli begins to caramelize, about 25 minutes.

OVEN-ROASTED WINTER VEGETABLES

Oven-Roasted Winter Vegetables image

I love to oven-roast vegetables year-round, but this recipe is particularly amenable to the winter varietals. If you've never oven-roasted vegetables, you're in for a real treat!

Provided by evelynathens

Categories Yam/Sweet Potato

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

8 tablespoons olive oil
2 lbs rutabagas, peeled and cut into 1 inch cubes
2 lbs onions, cut into 1 inch wedges
1 lb carrot, peeled and cut into 2 inch long pieces
1 lb sweet potato, peeled and cut into 1 1/2 inch cubes
1 lb potato, peeled and cut into 1 1/2 inch cubes
20 cloves garlic, peeled
1 tablespoon crumbled dried sage
1 tablespoon crumbled dried rosemary
1 tablespoon crumbled dried oregano
1 lemon, juice of

Steps:

Preheat oven to 450F.
Place very large roasting pan in oven and heat for 15 minutes (or 2 large roasting pans – vegetables should be in single layer).
Remove from oven.
Add 2 tblsps olive oil to pan (or 1 tblsp to each of 2 pans).
Add vegetables, garlic and herbs.
Drizzle remaining oil and lemon juice over.
Season and toss to coat.
Roast until tender, stirring occasionally, about 1 ¼ hours.

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