Winter Vegetable Medley Recipes

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ROASTED WINTER VEGETABLE MEDLEY



Roasted Winter Vegetable Medley image

This is a sweet mixture of comforting winter vegetables that you can serve on its own as a side dish, or use as the component of a polenta, big bowl, frittata or omelet, or pasta. I roast the squash in one pan and the other vegetables together in another. If you have a small oven, roast the squash first, then the other vegetables. Or you can use two shelves and switch the trays top to bottom halfway through the roasting.

Provided by Martha Rose Shulman

Categories     dinner, lunch, quick, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 8

1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice
2 large carrots, peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
1 large parsnip, quartered, cored, and cut in 3/4-inch pieces
1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Optional: Chopped fresh rosemary, thyme or sage, about 2 teaspoons

Steps:

  • Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
  • Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
  • Remove from oven, combine squash and other vegetables and stir together.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 7 grams

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.

WINTER VEGETABLE MEDLEY



Winter Vegetable Medley image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

1 bunch broccoli, cut into florets
1 head cauliflower, cut into florets
1/2 pound snow peas
1 pint cherry tomatoes
1/2 cup butter (1 stick) melted
Garlic powder to taste
Salt and pepper

Steps:

  • In a large pot fitted with a steamer basket, bring water to a boil and add vegetables successively starting with broccoli and cauliflower, about 3 minutes, then snow peas about 3 more minutes, then cherry tomatoes, until all vegetables are fork tender (a fork can easily be poked through). Transfer vegetables to a large mixing bowl and season with garlic powder and salt and pepper, to taste, and toss with melted butter.

WINTER VEGETABLE MEDLEY



Winter Vegetable Medley image

I peel and cut the veggies early, then refrigerate them in a resealable storage bag. Baking up this dish is a snap.-Nancy Brown, Dahinda, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 9

1/2 pound fresh Brussels sprouts, halved
1/2 pound parsnips, peeled and cut into 1/2-inch cubes
1/2 pound fresh baby carrots
1 medium sweet potato, peeled and cut into 1/2-inch cubes
2 medium red potatoes, cut into 1/2-inch cubes
2 medium white potatoes, peeled and cut into 1/2-inch cubes
1/2 cup butter, melted
1-1/2 teaspoons rubbed sage
2 garlic cloves, minced

Steps:

  • Place vegetables in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the butter, sage and garlic; drizzle over vegetables. Cover and bake at 375° for 40-50 minutes or until tender.

Nutrition Facts :

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Provided by Lorelei

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
  • Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  • Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g

VEGETABLE MEDLEY



Vegetable Medley image

A vegetable medley that is soooo good!

Provided by UPPERAIRS

Categories     Side Dish     Vegetables

Time 2h10m

Yield 5

Number Of Ingredients 9

¼ cup olive oil
2 large sweet potatoes, sliced
4 red potatoes, cubed
1 large onion, sliced into rings
1 teaspoon minced garlic
2 green bell peppers, sliced
2 red bell peppers, sliced
2 carrots, shredded
¼ cup Italian-style seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
  • Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
  • Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g

HONEY-ORANGE WINTER VEGETABLE MEDLEY



Honey-Orange Winter Vegetable Medley image

Tossed in sweet-savory sauce, this hearty veggie side makes a lovely addition to a holiday dinner. -Jennifer Coduto, Kent, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 9 servings.

Number Of Ingredients 12

3 cups fresh baby carrots
2 cups cubed red potatoes
2 cups pearl onions, peeled
2 cups cubed peeled sweet potatoes
3/4 cup reduced-sodium chicken broth
1/2 cup orange marmalade
1/4 cup honey
2 tablespoons lemon juice
1-1/2 teaspoons poultry seasoning
3/4 teaspoon salt
3/4 teaspoon pepper
3 tablespoons butter, cubed

Steps:

  • Preheat oven to 375°. Place the vegetables in a greased shallow 3-qt. baking dish or 13x9-in. baking pan. In a small bowl, combine broth, marmalade, honey, lemon juice and seasonings. Pour over vegetables and toss to coat. Dot with butter. , Cover and bake 30 minutes. Uncover and bake 30-40 minutes longer or until vegetables are tender.

Nutrition Facts :

WINTER VEGETABLE MEDLEY



Winter Vegetable Medley image

Make and share this Winter Vegetable Medley recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 lb fresh Brussels sprout, halved
1/2 lb parsnip, peeled and cut into 1/2 inch chunks
1/2 lb baby carrots
1 medium sweet potato, peeled and cut into 1/2 inch chunks
2 medium red potatoes, cut into 1/2 inch chunks
2 medium white potatoes, peeled and cut into 1/2 inch chunks
1/2 cup butter or 1/2 cup margarine, melted
1 1/2 teaspoons rubbed sage
3 cloves garlic, minced
salt and pepper

Steps:

  • Place the first 6 ingredients in a greased 13x9 inch baking dish.
  • In a bowl, mix together the butter, sage, sage, garlic, salt, and pepper; drizzle over the vegetables.
  • Cover and bake at 375 degrees for 40-50 minutes or until tender.

WINTER-VEGETABLE MEDLEY



Winter-Vegetable Medley image

Provided by Marian Burros

Categories     side dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

8 ounces sweet potato or yam
8 ounces thin-skinned white or yellow potato
2 teaspoons canola oil
2 large cloves garlic
16 ounces butternut squash
4 ounces peeled baby carrots
Several sprigs fresh sage to yield 2 tablespoons chopped
1/8 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons no-salt-added chicken or vegetable stock

Steps:

  • Peel sweet potato and slice in food processor. Peel white potato and slice in food processor.
  • Heat large nonstick skillet until it is very hot.
  • Reduce heat to medium, and add oil. Saute potatoes, turning often.
  • Meanwhile, mince garlic and add to potatoes as they cook.
  • Halve butternut squash, and set aside half for another use. Remove seeds and peel remaining half, and slice in food processor; slice carrots. Add squash and carrots to potatoes, reduce heat to medium-low and cook, turning occasionally.
  • Wash and chop sage, and add to vegetables. Season with salt and pepper. Add 2 tablespoons of stock to vegetables, stir, cover and continue to cook over low heat.
  • Wash, quarter and core apples; slice in food processor.
  • Add apples to vegetables. Cook another few minutes, until apples are soft.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 5 grams, Carbohydrate 89 grams, Fat 8 grams, Fiber 21 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 293 milligrams, Sugar 14 grams, TransFat 0 grams

FRESH VEGETABLE MEDLEY



Fresh Vegetable Medley image

This medley can be used on salads, in soups, sauces, cassaroles and meat dishes. I will be using this in some of my recipes.

Provided by AuntWoofieWoof

Categories     Sauces

Time 15m

Yield 4 cups

Number Of Ingredients 5

1 medium red bell pepper
1 medium green bell pepper
1 medium orange bell pepper
1 yellow bell pepper
1 bunch green onion (about 8)

Steps:

  • Wash and cut tops of of the bell peppers.
  • Cut in half and wash out seeds.
  • Dice all of them up and mix them together in a bowl.
  • Wash and cut ends off the green onions.
  • Chop them up and add to peppers mixture.
  • Store in airtight container until ready to use.

Nutrition Facts : Calories 43.6, Fat 0.4, SaturatedFat 0.1, Sodium 7.8, Carbohydrate 10.1, Fiber 2.9, Sugar 3.9, Protein 1.9

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