Best Oven Roasted Winter Vegetables Recipes

OVEN-ROASTED WINTER VEGETABLES

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.

OVEN ROASTED WINTER VEGETABLES

Steps:

• Preheat oven to gas mark 7/425F/220°C.
• You will need a large baking tray - approx 11 x 16 inches.
• Cut the vegetables into large, chunky pieces - about 11/2 inches/4cm - leaving the celeriac unti last as it will discolour if left in the open air too long. Put vegetables in a large bowl, add the herbs, garlic, olive oil and lots of seasoning and mix (use your hands). Spread the vegetables out on the baking tray and cook in the pre-heated oven on a high shelf for 30 - 40 minutes, until they're tender and turning brown at the edges.

OVEN-ROASTED WINTER VEGETABLES

Steps:

• Instructions: Preheat the oven to 450°. Bring a pot of salted water to a boil. Add the carrots and Brussels sprouts and simmer until they give slightly when pierced with a fork, about 5 minutes. Place the carrots, Brussels sprouts, rutabagas, parsnips and sweet potatoes in a large roasting pan. Melt the butter in a small saucepan and stir in the oil, thyme, sage and nutmeg. Drizzle the butter mixture over the vegetables and toss to coat them completely. Season to taste with salt and pepper. Pour the Marsala into the bottom of the roasting pan. Cover tightly with foil and bake for 40 minutes. Remove the foil, toss the vegetables and continue to cook until the Marsala has evaporated and the vegetables can be easily pierced with a knife, about 20 to 30 minutes. Place the roasted vegetables on a platter and serve hot.