ROASTED WINTER VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
HONEY-ROSEMARY ROASTED WINTER VEGETABLES
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
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.
ROASTED WINTER VEGETABLES
Make and share this Roasted Winter Vegetables recipe from Food.com.
Provided by Phil Franco
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well.
- Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
Nutrition Facts : Calories 176.4, Fat 5.5, SaturatedFat 0.8, Sodium 386, Carbohydrate 32.4, Fiber 7.2, Sugar 8.6, Protein 2.6
ROASTED WINTER VEGETABLES
Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and throw them into fall and winter salads.
Provided by Sarah Copeland
Categories Onion Vegetable Side Roast Vegetarian Root Vegetable Beet Carrot Parsnip Squash Pumpkin Fall Winter Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F/200°C/gas 6. Peel and cut the vegetables into equal sized pieces, about 1-in/2.5-cm chunks. Toss vegetables and onions in olive oil in a large bowl and season generously with salt and pepper.
- Spread the pieces out in a single layer on one or two roasting pans/trays so that the vegetables don't touch. Roast until the veggies are lightly browned and just tender, 45 minutes to 1 hour, depending on the vegetable. Remove and toss with additional olive oil. Season with salt and pepper and garnish with parsley before serving.
OVEN-ROASTED WINTER VEGETABLES
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
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.
ROASTED WINTER VEGETABLES
A few simple touches and a blast of heat enhance the natural sweetness of fresh veggies. -Donna Lamano, Olathe, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place the first seven ingredients in a greased 15x10x1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat., Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 115 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
HERBED ROASTED WINTER VEGETABLES
Categories Garlic Herb Vegetable Side Roast Thanksgiving Root Vegetable Squash Fall Winter Healthy Shallot Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Melt butter with olive oil in small saucepan over medium-low heat. Combine red beets, large pinch of thyme, large pinch of savory, and 1 tablespoon melted butter mixture in medium bowl. Sprinkle with salt and pepper and toss to coat. Turn beets out onto 1 side of 1 prepared sheet. Combine all remaining vegetables and herbs, garlic, and remaining butter mixture in large bowl. Sprinkle generously with salt and pepper and toss to coat. Divide vegetable mixture between prepared baking sheets.
- Roast vegetables 30 minutes. Reverse baking sheets and continue to roast until all vegetables are tender, stirring occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm in 350°F oven about 20 minutes.) Transfer to platter and serve.
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