Winter Veggies Under A Fluffy Cheddar Blanket Recipes

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.

FLUFFY CHEDDAR BISCUITS

Steps:

• Preheat your oven to 425 degrees.
• Sift together flour, baking powder, baking soda, salt and pepper.
• Cut in butter a piece at a time until mixture looks like large crumbs.
• Add buttermilk and cheese. Mix until combined, flouring your hands as needed, until it sticks together. If it is too sticky, add in some more flour, a little at a time.
• Do not over mix.
• Lightly flour a large work surface. Turn out the dough and flatten it to 1 in thickness.
• Cut out rounds with a floured 2 inch round cutter. Keep spacing as close together as possible. Put the rounds on a baking sheet.
• Collect any scraps, and, mixing as little as possible, flatten out to 1 in thickness again. Cut out any additional rounds you can.
• Do not over mix.
• Brush tops of biscuits with melted butter.
• Bake until they look golden brown,. Bake for 18 to 20 minutes. Rotate the sheet after about 10 minutes.

ROASTED WINTER VEGETABLES

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.

WINTER VEGETABLES AND BULGUR

Steps:

• Heat oil in heavy large pot over high heat. Add root vegetables and onions; sauté until beginning to brown, about 10 minutes. Add vegetable broth and herbes de Provence; bring to boil. Add bulgur; cover pot and reduce heat to low. Simmer until bulgur is almost tender, stirring occasionally, about 15 minutes. Add spinach; stir until wilted, about 1 minute. Season to taste with salt and pepper.

GLAZED WINTER VEGETABLES

Steps:

• Divide vegetables among four greased 13-in. x 9-in. baking pans. In a bowl, combine the brown sugar, water, butter, molasses, cinnamon, vanilla and salt. Drizzle over vegetables; toss to coat., Cover and bake at 425° for 30 minutes. Stir vegetables. Bake, uncovered, for 15-20 minutes longer or until vegetables are tender.

WINTER VEGGIES UNDER A FLUFFY CHEDDAR BLANKET

Steps:

• Preheat your oven to 425°F.
• Toss the veggies together with the oil, thyme, salt and pepper.
• Divide them between two baking pans with rims on them (to spread out the veggies).
• Roast them for 25 minutes, then check to see if they are sticking. If they are, sprinkle a little water on them.
• Then roast them for another 20 minutes, until they are browned and tender.
• While you are waiting for the veggies to roast, make the cheddar biscuits for the topping. Do not cut and bake the biscuits. Set aside.
• When the veggies are done, put them into a 3 ½ quart baking dish, and raise the oven temp to 450 degrees.
• Dissolve the Cornstarch in the water.
• In a saucepan, bring the veggie broth and wine to a boil, then whisk in the cornstarch.
• Boil while whisking for 1 minute.
• Pour the broth and wine mixture over the veggies, stirring to coat.
• Drop spoonfuls of Cheddar Biscuit topping over the veggies.
• Bake until the topping is golden brown, 15 to 20 minutes.
• Allow to cool for 10 minutes, then serve.