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.
ROASTED WINTER VEGETABLES
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
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.
ROASTED WINTER ROOT VEGETABLES
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
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
ROASTED WINTER VEGETABLES
Hearty yet still light, this recipe is the perfect side for roasted meats. And bonus: leftovers become a quick soup in the blender with a touch of stock.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Brush 2 large rimmed baking sheets with oil. In a large bowl, toss all vegetables with oil and season with salt and pepper. Divide vegetables between baking sheets. Top with thyme and roast until golden and tender, 30 to 35 minutes, rotating sheets and tossing vegetables halfway through.
Nutrition Facts : Calories 151 g, Fat 6 g, Fiber 3 g, Protein 6 g
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.
ROASTED WINTER VEGETABLES WITH PEANUT SAUCE
This is a divine variation on traditional roast vegies. I was particularly interested as my niece who visits loves satay sauces, so I have tried it in anticipation of her next visit - and it really does come up to expectations! I found this recipe in a recent edition of 'Grass Roots' magazine. I love roast vegies at the best of times, but this Peanut Sauce turns it into the main course!
Provided by Lorelle in Australia
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 220°C Combine vegies with half the oil in a large baking dish. Bake uncovered in a hot oven for about 45 minutes, turning or until vegies are tender.
- Meanwhile, heat the remaining oil in a small pan. Add the onion & ginger & cook, stirring, until soft. Add remaining ingredients & stir until hot.
- Serve peanut sauce over the vegetables.
Nutrition Facts : Calories 695.9, Fat 57.5, SaturatedFat 25, Sodium 905.1, Carbohydrate 35.2, Fiber 10.2, Sugar 16.9, Protein 20.8
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.
WINTER ROASTED VEGETABLES
Roasted vegetables and pears are scrumptious paired with blue cheese and toasted hazelnuts and then drizzled with balsamic vinegar. -Susie Van Etten, Chapmansboro, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place the squash, potatoes and onion in a large resealable plastic bag. Add 2 tablespoons oil; seal bag and shake to coat. Place in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 40-45 minutes or until golden brown, turning once., Place pears in a large resealable plastic bag. Add the thyme, salt, pepper and remaining oil; seal bag and shake to coat. Arrange with vegetables. Bake 10-15 minutes longer or until tender. Arrange in an ovenproof dish; drizzle with vinegar and sprinkle with cheese. Bake for 2-3 minutes or until cheese is melted. Sprinkle with hazelnuts.
Nutrition Facts : Calories 258 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 214mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 5g fiber), Protein 6g protein.
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.
SLOW-ROASTED WINTER VEGETABLES
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
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
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