Best Winter Vegetables Recipes

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ROASTED WINTER VEGETABLES



Roasted Winter Vegetables image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

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.

ROASTED WINTER ROOT VEGETABLES



Roasted Winter Root Vegetables image

These roasted root vegetables are colorful and delicious. More importantly, they can be partially prepared so as to ease the amount of preparation on turkey day. I often serve them with roast beef as well. The recipe can be easily scaled to suit a smaller yield.

Provided by rupps

Categories     Side Dish     Vegetables     Carrots

Time 1h30m

Yield 60

Number Of Ingredients 8

5 pounds rutabaga, peeled and cut into 2x1/2 inch pieces
5 pounds parsnips, peeled and cut into 2x1/2 inch pieces
5 pounds carrots, peeled and cut into 2x1/2 inch pieces
¾ teaspoon salt
1 ¼ cups vegetable oil
¼ cup dried basil
salt and ground black pepper to taste
1 ¼ cups chopped fresh parsley

Steps:

  • Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
  • Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
  • Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.

Nutrition Facts : Calories 98.9 calories, Carbohydrate 13.8 g, Fat 4.8 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 67.3 mg, Sugar 5.7 g

ONE-PAN ROSEMARY CHICKEN THIGHS AND ROASTED WINTER VEGETABLES FOR 2



One-Pan Rosemary Chicken Thighs and Roasted Winter Vegetables for 2 image

My ultimate favorite one-pan dinner in the fall for 2! Chicken thighs, carrots, onions, turnips, and potatoes caramelize and roast to perfection in no time.

Provided by Fioa

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 2

Number Of Ingredients 11

cooking spray
2 carrots, sliced diagonally
1 turnip, peeled and sliced
1 potato, sliced
1 red onion, cut into small wedges
3 tablespoons olive oil, divided
4 cloves garlic, minced
2 tablespoons fresh rosemary, divided
1 ½ teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
1 pound chicken thighs

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 9x12-inch baking sheet with cooking spray.
  • Combine carrots, turnip, potato, onion, 1 1/2 tablespoons olive oil, garlic, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated and place on the prepared baking sheet.
  • Bake in the preheated oven until starting to soften, about 15 minutes.
  • Remove from oven and place chicken thighs on top of vegetables; sprinkle with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining 1 tablespoon rosemary.
  • Bake in the preheated oven until chicken is crispy and vegetables are tender, about 15 minutes more.

Nutrition Facts : Calories 672.9 calories, Carbohydrate 42.2 g, Cholesterol 140.1 mg, Fat 37 g, Fiber 7.8 g, Protein 43.4 g, SaturatedFat 7.4 g, Sodium 1972.8 mg, Sugar 11.1 g

ROASTED WINTER VEGETABLES



Roasted Winter Vegetables image

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

3 small red potatoes, cubed
2 medium carrots, chopped
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 cup cubed peeled butternut squash
3 shallots, peeled and halved
1 whole garlic bulb, cloves separated and peeled
4-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

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.

BEEF STEW WITH WINTER VEGETABLES



Beef Stew with Winter Vegetables image

Buying a large piece of beef chuck and portioning it at home instead of buying cubed stew meat is a great way to infuse more flavor in to this hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h

Number Of Ingredients 13

5 pounds beef chuck, trimmed of excess fat and gristle, cut into 2-inch chunks
1/4 cup all-purpose flour
Coarse salt and ground pepper
2 to 3 tablespoons vegetable oil, such as safflower
1 large onion, coarsely chopped
2 celery stalks, sliced
2 garlic cloves, smashed
1/4 cup tomato paste
1 cup dry red wine, such as Merlot
1 can (28 ounces) crushed tomatoes
1/2 teaspoon dried thyme
2 dried bay leaves
3 pounds winter vegetables, such as potatoes, carrots, turnips, and parsnips, peeled and cut into 1 1/2-inch chunks

Steps:

  • In a large bowl, toss beef with flour; season with salt and pepper. In a large (at least 7-quart) Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Working in two batches, shake off excess flour, and sear beef on all sides until browned, 8 to 10 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot).
  • Add onion, celery, and garlic to pot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, and cook, stirring, until slightly darkened, 1 to 2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2 to 3 minutes.
  • Return browned beef to pot. Stir in tomatoes, thyme, bay leaves, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, 2 hours. (If liquid reduces too quickly, add a little more water.)
  • With tongs or a slotted spoon, transfer beef to a large bowl. Pass remaining contents of pot through a fine-mesh sieve into another bowl; discard solids. Return beef and strained liquid to pot; stir in winter vegetables. Simmer over medium-low, partially covered, until beef and vegetables are fork-tender, 1 to 1 1/2 hours more, stirring occasionally.

ROASTED WINTER VEGETABLES



Roasted Winter Vegetables image

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

2 lb/910 kg winter squash or pumpkin, parsnips, carrots, beets/beetroots, or a mix
2 medium red or yellow onions, quartered
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Handful of fresh parsley, coarsely chopped, for garnish

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.

SLOW-ROASTED WINTER VEGETABLES



Slow-Roasted Winter Vegetables image

This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies.

Provided by Janis

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 2h10m

Yield 12

Number Of Ingredients 13

1 medium butternut squash, chopped into 1/2-inch cubes
2 medium yams, chopped into 1/2-inch cubes
2 medium sweet potatoes, chopped into 1/2-inch cubes
2 medium parsnips, chopped into 1/2-inch cubes, or more to taste
4 medium carrots, chopped into 1/2-inch cubes, or more to taste
1 large turnip, chopped into 1/2-inch cubes
8 medium (blank)s fresh mushrooms, quartered, or more to taste
3 each shallots, roughly chopped
1 bulb garlic, cloves sliced lengthwise in half
2 sprigs fresh rosemary, coarsely chopped
1 teaspoon coarse sea salt
¼ teaspoon ground black pepper
¼ cup olive oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
  • Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 49.6 g, Fat 5 g, Fiber 8.3 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 207.3 mg, Sugar 7.5 g

PORK SHOULDER POT ROAST WITH WINTER VEGETABLES



Pork Shoulder Pot Roast with Winter Vegetables image

Provided by Geoffrey Zakarian

Time 12h30m

Yield 6 to 8 servings

Number Of Ingredients 25

Kosher salt
One 3- to 4-pound boneless pork shoulder
1/3 pound pancetta, cut into 1/4-inch-thick pieces
2 sprigs plus 6 leaves fresh sage
6 cloves garlic
2 carrots, peeled and cut into large dice
1 rutabaga, peeled and cut into large dice
1 turnip, peeled and cut into large dice
1 large yellow onion, quartered
2 tablespoons tomato paste
1 tablespoon miso paste
1 sprig fresh rosemary
Two 12-ounce bottles dark beer, such as stout
2 cups chicken stock
1 tablespoon sherry vinegar
Fresh mint, for garnish
Fresh cilantro, for garnish
Neutral oil, for frying
1 cup fresh parsley leaves
Neutral oil, for frying
1/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 cup thinly sliced onion rings
1/2 cup drained capers
Neutral oil, for frying

Steps:

  • For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered.
  • When ready to cook, preheat the oven to 300 degrees F.
  • In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.
  • Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.
  • For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate.
  • For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F.
  • Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
  • For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
  • Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.
  • Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.

FILET MIGNON ROAST WITH ROASTED WINTER VEGETABLES



Filet Mignon Roast with Roasted Winter Vegetables image

Provided by Food Network

Categories     main-dish

Time 5h35m

Yield 8 to 10 servings

Number Of Ingredients 19

2 cups crimini mushroom, cleaned and stemmed
1 1/2 pounds fingerling potatoes, halved
2 large parsnips, peeled and chopped
1 butternut squash, peeled and chopped
2 yams, peeled and chopped
1 pound mini carrots, well cleaned
2 bunches mini beets, scrubbed, tops trimmed and halved
2 red onions, quartered
1 head of garlic, cloves separated and peeled
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
4 tablespoons stone-ground mustard
6 cloves garlic, minced
3 tablespoons minced rosemary leaves
2 tablespoons freshly ground black pepper
1 (6-pound) whole beef tenderloin (filet mignon)
Kosher salt

Steps:

  • Preheat the oven to 425 degrees F.
  • Vegetables: Add all the vegetables, the garlic, olive oil, rosemary salt and pepper, to taste, in single layers on 2 baking sheets. Toss until well coated. Roast until all the vegetables are golden brown and tender, about 45 minutes to 1 hour. Keep warm until serving.
  • Preheat the oven to 500 degrees F.
  • Roast: Combine the oil, mustard, garlic, rosemary and pepper in a small bowl. Coat the tenderloin with the mustard mixture. This can be done the day before and left in the refrigerator overnight. Just before roasting, season generously with salt, to taste. Set the tenderloin in a large roasting pan and put it in the center of the oven on the middle rack. Roast until an instant-read meat-thermometer registers 135 degrees F, about 20 minutes. Remove the roast from the oven to a cutting board. Allow it to rest for 10 minutes, tented with aluminum foil. Slice the meat and arrange on a serving platter. Serve alongside the warm roasted vegetables.

CURRIED BEEF WITH WINTER VEGETABLES



Curried Beef with Winter Vegetables image

The UK has a large Indian/Pakistani population, so curry is a popular meal where I live. I don't like hot curries, but mild ones are a nice change. This is a mild curried beef recipe with root vegetables. It's very filling and goes nicely with brown basmati rice. Chinese Five Spice is a mixture of aniseed, cinnamon, fennel, pepper, and cloves.

Provided by OLENAJOY

Categories     World Cuisine Recipes     Asian     Indian

Time 2h5m

Yield 8

Number Of Ingredients 18

½ pound beef for stew, such as beef chuck roast, cut into 1-inch chunks
3 tablespoons olive oil
2 (3 inch) pieces fresh ginger root, peeled and diced
3 cloves garlic, minced
2 onions, peeled and diced
2 celery ribs, chopped
2 tablespoons curry powder, or to taste
2 teaspoons coriander powder
1 teaspoon Asian five-spice powder
1 teaspoon ground turmeric
2 carrots, peeled and sliced
parsnips, peeled and sliced
2 potatoes, peeled and cubed
1 zucchini, sliced
2 apples - peeled, cored and chopped
1 cup raisins
1 cup cashews
½ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
  • Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
  • Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
  • Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.
  • Bake in preheated oven until heated through, about 1 hour.

Nutrition Facts : Calories 343.4 calories, Carbohydrate 40.7 g, Cholesterol 15.6 mg, Fat 17.5 g, Fiber 5.1 g, Protein 10.3 g, SaturatedFat 3.9 g, Sodium 158.9 mg, Sugar 17.2 g

POT ROAST WITH WINTER ROOT VEGETABLES



Pot Roast with Winter Root Vegetables image

Provided by Bruce Aidells

Categories     Beef     Garlic     Braise     High Fiber     Dinner     Bacon     Root Vegetable     Red Wine     Winter     Shallot     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 17

2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 4-pound boneless grass-fed beef chuck roast, tied
6 ounces slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 small celery root, peeled, cut into 1-inch cubes

Steps:

  • Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.
  • Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.
  • Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.

ROOT VEGETABLES CASSEROLE FOR WINTER



Root Vegetables Casserole for Winter image

Saw a picture of this one in *Successful Farming* magazine's January 08 edition and simply HAD to post it for future reference. It looks and sounds so G-O-O-D! Use the veggies in any combination, as long as you end up with 3 cups (plus the carrots, etc.). The original recipe wanted you to boil the onions with the other veggies--but that just didn't appeal to me--so I added the step with sauteeing the onions. Use your favorite melty cheese, we prefer cheddar, the original recipe called for Gruyere. Don't you love having a choice? :rofl:

Provided by Debber

Categories     Onions

Time 1h

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 12

1 cup parsnip, peeled, 1-inch cubes
1 cup rutabaga, peeled, 1-inch cubes
1 cup turnip, peeled, 1-inch cubes
3/4 cup carrot, coarsely chopped
1/3 cup onion, chopped
2 tablespoons butter
1 dash nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup breadcrumbs
2 eggs
1/2 cup cheese, grated

Steps:

  • Place chopped vegs in 2 cups water in saucepan & boil; simmer until tender (cooking time will vary depending on which vegs you use--check for tenderness at about 12 minutes); drain.
  • While that's bubbling, saute onions in butter; set aside.
  • Preheat oven to 375; grease a 1-quart casserole baking dish; set aside.
  • To veggies, add nutmeg and S & P; then mash or beat until consistency you appreciate--you should have small lumps--unless you like it glue-y!
  • Add sauteed onions, crumbs and eggies; mix in lightly.
  • Spoon into prepped pan; bake uncovered for 35 minutes; sprinkle with cheese, bake additional 5-10 minutes (browned & knife comes out clean).

Nutrition Facts : Calories 154.4, Fat 8.2, SaturatedFat 4.5, Cholesterol 78.2, Sodium 418.9, Carbohydrate 15, Fiber 3, Sugar 4.8, Protein 5.8

ROASTED WINTER ROOT VEGETABLES WITH APPLE CIDER



Roasted Winter Root Vegetables With Apple Cider image

From Bon Appetit November 1997. This would be the perfect side dish for the Thanksgiving meal! To be honest, I substitute another root vegetable for the turnips; i.e, kohlrabi, potatoes, celeriac, etc.

Provided by COOKGIRl

Categories     Yam/Sweet Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

3 cups apple cider (or apple juice)
1 cup semisweet white wine (Riesling or Gewurztraminer)
3 tablespoons butter
1 1/4 lbs turnips
1 1/4 lbs parsnips
1 1/4 lbs carrots
1 1/4 lbs yams
1 1/4 lbs rutabagas (swede)
salt and pepper

Steps:

  • Combine the apple cider and wine in a heavy saucepan and reduce to 3/4 cup. This will take about 30 minutes.
  • Whisk in the butter until smooth.
  • Preheat oven to 425°F.
  • Peel all the vegetables and cut in to 1/2 inch pieces.
  • Use the largest roast pan you own (or use two roasting pans and divide the vegetables). Pour the prepared apple cider/wine mixture over the vegetables. Stir to coat.
  • Sprinkle with salt and pepper.
  • Roast the vegetables until they are tender and golden, stirring occasionally and cook approximately 40 minutes.

QUINOA WITH ROASTED WINTER VEGETABLES AND PESTO



Quinoa With Roasted Winter Vegetables and Pesto image

This combination of sweet vegetables with pungent pesto is great for a simple grain and vegetable bowl.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h20m

Yield Serves 6

Number Of Ingredients 9

1 pound winter squash, peeled and cut in 1 1/2-inch chunks
1/2 pound carrots, peeled, quartered and cut in 2-inch lengths
1/2 pound brussels sprouts, trimmed and cut in half through the stem
1/2 pound turnips, peeled and cut in wedges
2 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1 cup quinoa
1/4 to 1/3 cup pesto or pistou

Steps:

  • Preheat the oven to 425 degrees Fahrenheit. Oil one or two sheet pans or baking dishes large enough to fit all of the vegetables in a single layer. Place the vegetables in a large bowl and toss with the olive oil and salt and pepper to taste. Spread the vegetables in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Turn the heat down to 375 degrees and continue to bake until the vegetables are lightly browned and tender all the way through when pierced with a knife, 10 to 20 minutes.
  • While the vegetables are in the oven, cook the quinoa. Rinse thoroughly with cold water. Bring 3 cups water or stock to a boil in a medium saucepan. Add salt to taste (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain through a strainer and return the quinoa to the pan. Cover the pan with a clean dish towel, replace the lid and allow the quinoa to sit undisturbed for 10 minutes or longer.
  • When the vegetables are tender, remove from the heat and transfer back to the bowl. Add the pesto or pistou and stir together. Serve over quinoa.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 548 milligrams, Sugar 6 grams

BEEF STEW WITH WINTER ROOT VEGETABLES



Beef Stew With Winter Root Vegetables image

This is another winner from my old and trusty Bon Appetit magazine. I love this stew. And it's really easy to modify for your own tastes (which I have) I like potatoes in my stew, so I modified it to add them. I usually throw this all in a crock pot after I brown the beef. It makes a really delicious easy dinner or left over lunch. *Cooking times are approximate*

Provided by bmxmama

Categories     Stocks

Time 5h30m

Yield 10 serving(s)

Number Of Ingredients 17

8 ounces bacon, cut into into small pieces of your desire
5 lbs beef chuck, trimmed of fat and cut into bite size pieces
1/2 cup flour
6 tablespoons olive oil (more may be needed)
2 lbs onions, thinly sliced
6 garlic cloves, minced
1/4 red wine vinegar
3 tablespoons brown sugar, packed
2 (14 1/2 ounce) cans beef broth (or homemade, preferably)
3 cups dark beer
1 1/2 lbs baby carrots, washed
1/2 lb parsnip, peeled and cut into bite size pieces
1 lb small baby potatoes, halved
3/4 cup fresh parsley
2 bay leaves
1 tablespoon chopped fresh thyme
salt and pepper, to taste

Steps:

  • Cook bacon in medium pot over medium high heat until brown and crisp, about 6 or so minutes.
  • Remove bacon using a slotted spoon to a paper towel, to drain.
  • Pour off all but 1/4 cup of the drippings from the pot and remove from heat.
  • Place beef in large bowl.
  • Sprinkle with flour, salt and pepper.
  • Toss to coat.
  • Heat reserved drippings in pot over high heat.
  • Working in batches, add beef and brown well.
  • Adding oil by tablespoon as needed.
  • Transfer beef to crock pot after each batch until finished.
  • Heat 4 tablespoons oil in the same pot over high heat.
  • Add onions and garlic: saute 5 minutes.
  • Add vinegar and sugar; stir for 2 minutes.
  • Add broth; bring to a boil, scraping up browned bits.
  • Add broth mixture to crock pot.
  • Add bacon and remaining ingredients to crock pot.
  • Set crock pot for 5-6 hours and let it cook!
  • Season with salt and pepper before serving.

VEGETARIAN CHILI WITH WINTER VEGETABLES



Vegetarian Chili With Winter Vegetables image

I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 15

1 recipe simmered pintos or 3 (14-ounce) cans
2 tablespoons grapeseed, sunflower or canola oil
1 onion, finely chopped
1 large or 2 medium carrots, cut in small dice
1 red pepper, diced (optional)
2 large garlic cloves, minced
3 tablespoons mild ground chili (or use hot, or use more)
1 tablespoon lightly toasted cumin seeds, ground
1 28-ounce can chopped tomatoes
1 teaspoon dried oregano, preferably Mexican oregano
2 tablespoons tomato paste dissolved in 1 cup water
2 cups diced winter squash (about 3/4 pound)
Salt to taste
1/2 cup chopped cilantro
Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)

Steps:

  • Heat the beans on top of the stove in a large soup pot or Dutch oven.
  • Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
  • Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn't settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
  • Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams

ROASTED WINTER VEGETABLES



Roasted Winter Vegetables image

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

1 lb carrot, peeled
1 lb parsnip, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons chopped flat leaf parsley

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



Roasted Winter Vegetables image

Provided by Valerie Bertinelli

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

5 medium carrots, peeled and cut on the bias into 2-inch lengths
4 medium-large parsnips, peeled, halved lengthwise and cut on the bias into 2-inch lengths
3 medium golden beets, peeled and halved, or quartered if large
1 bunch radishes, trimmed and halved, or left whole if small
4 sprigs thyme
2 garlic cloves, coarsely chopped
3 tablespoons olive oil
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 teaspoon finely grated lemon zest

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt and pepper to taste in a large bowl. Arrange in 1 layer on a rimmed baking sheet. Roast, stirring once, until tender and golden brown in places, about 25 minutes. Stir in the lemon zest and transfer to a bowl for serving.

WINTER VEGETABLES WITH HORSERADISH DILL BUTTER



Winter Vegetables with Horseradish Dill Butter image

Categories     Potato     Steam     Vegetarian     Quick & Easy     High Fiber     Low/No Sugar     Horseradish     Vinegar     Carrot     Parsnip     Turnip     Winter     Brussels Sprout     Dill     Gourmet

Yield Serves 18

Number Of Ingredients 9

6 pounds small red potatoes, quartered and reserved in a bowl of cold water
3 pounds Brussel sprouts, trimmed and halved
1 1/2 pounds parsnips, peeled and cut into 2-inch sticks
1 1/2 pounds carrots, peeled and cut diagonally 1 inch thick
1 1/2 pounds small turnips, peeled and cut into sixths
3 sticks (1 1/2 cups) unsalted butter
1/3 cup drained bottled horseradish
1/3 cup cider vinegar
1/3 cup minced fresh dill

Steps:

  • In a large vegetable steamer set over boiling water steam separately the potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips for 8 to 12 minutes, or until they are just tender. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the dill, and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200°F. oven.

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

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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