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.
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
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.
SLOW-ROASTED WINTER VEGETABLES RECIPE
Swap a whole turkey for whole vegetables as your holiday showstopper. Use the best-looking vegetables here, ideally in a mix of colors. They're impressive kept whole, but you can cut some into smaller pieces too for variety on the platter. You can garnish the platter with fresh herbs, such as sage and rosemary, and fresh fruit, such as concord grapes. Arrange the vegetables like a cornucopia and present them to the table, then carve them into slices and wedges, as you would a classic Thanksgiving centerpiece. From the story: No one likes turkey anyway, so make this easy masterpiece instead
Provided by Genevieve Ko
Categories THANKSGIVING, VEGAN, VEGETARIAN, VEGETABLES, DINNER, ROAST, CHRISTMAS
Time 2h
Yield Serves 12
Number Of Ingredients 22
Steps:
- Position a rack in the center of the oven and heat to 350 degrees. Line a rimmed baking sheet with foil.
- Peel the squash, halve it lengthwise or cut into thick slices, and scoop out the seeds. Trim both ends of the celery roots and scrub very well or peel. Poke the celery root all over with a paring knife. Trim the bottoms of the cauliflower so they can sit flat.
- Put the vegetables on the prepared sheet and rub them all over with the oil. (An even and generous coat of oil will ensure the vegetables brown properly and attractively.) Sprinkle everything evenly with the Poultry Seasoning and generously season with salt. Rearrange them in a single layer, with the squash cut sides down. Place the pan in the oven and pour ¼ cup water onto the sheet.
- Bake, basting every 45 minutes, until a paring knife slides through each vegetable easily, about 1 hour for the squash, 1 ¾ hours for the cauliflower and 2 hours for the celery root. The time will range depending on the size and density of the vegetables. As each vegetable is done, carefully transfer it to a serving platter and tent with foil to keep warm. Serve with the gravy.
- Pulse the sage, rosemary, savory, oregano and peppercorns in a spice grinder until coarsely ground. If you don't have a spice grinder, substitute 3/4 teaspoon coarsely ground black pepper for the whole peppercorns and rub the dried herbs between your fingers to crush them. Stir in the nutmeg until well-mixed.
- Combine the oil, shallots, garlic and 1 teaspoon salt in a large saucepan. Set over medium heat and cook, stirring often (you don't want them to stick or burn), until the shallots are translucent and tender, about 10 minutes.
- Add the creminis, thyme and a generous pinch of salt and pepper. Raise the heat to medium-high and cook, stirring often, until the mushrooms release their juices and then reabsorb them, about 25 minutes. They'll start sizzling in the oil again.
- Add the mushroom powder and stir for 1 minute. Add the bourbon and stir well, scraping up any bits from the pan, until the alcohol burns off, 2 to 3 minutes. Add the broth and bring to a simmer, stirring often. Discard the 4 thyme stems and season to taste with salt and pepper. For a thinner gravy, add more broth. Keep warm over low heat until ready to serve.
SLOW-ROASTED WINTER VEGETABLES RECIPE
If you're having soup and pies for dinner, then this slow-roasted winter vegetable meal made of squash, carrots, and sweet potatoes is a great addition.
Provided by Elmer Thompson
Categories Roast
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 and mix then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1½ inches deep.
- Bake in the preheated oven, tossing, and scraping the bottom every 30 minutes until vegetables are very tender for at least 90 minutes; longer is better.
Nutrition Facts : Carbohydrate 26.64g, Fat 4.85g, Fiber 5.11g, Protein 2.72g, SaturatedFat 0.70g, ServingSize 12.00, Sodium 202.18mg, Sugar 0.00, UnsaturatedFat 3.33g
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
ROASTED WINTER VEGETABLE SOUP
This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer.
Provided by Always Cooking Up Something
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 13
Steps:
- With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
- Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
- Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
- Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
- While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
- Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 48.6 g, Cholesterol 0.9 mg, Fat 6 g, Fiber 10.7 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 951.2 mg, Sugar 15.4 g
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.
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