Soft Roasted Winter Vegetables With Herbs Recipes

HERBED ROASTED WINTER VEGETABLES

Herbed Roasted Winter Vegetables image

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

Ingredients

Nonstick vegetable oil spray
3 tablespoons butter
1/4 cup olive oil
3 large red beets, peeled, each cut into 6 wedges
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh summer savory
8 large shallots, peeled, halved through root end
3 large golden beets, peeled, each cut into 6 wedges
2 acorn squash (about 2 3/4 pounds total), unpeeled, halved, seeded, each half cut into 6 wedges
2 medium turnips, peeled, each cut into 6 wedges
2 large parsnips, peeled, each cut crosswise into 6 pieces
1 large rutabaga, peeled, cut into 12 wedges
12 garlic cloves, peeled

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.

SOFT ROASTED WINTER VEGETABLES WITH HERBS

Soft Roasted Winter Vegetables With Herbs image

Make and share this Soft Roasted Winter Vegetables With Herbs recipe from Food.com.

Provided by Gingerbear

Categories Lunch/Snacks

Time 57m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 cups broccoli florets
2 cups yams, trimmed and cut into bite-sized pieces
1 cup red onion, peeled and cut into bite-sized pieces
1 1/2 tablespoons olive oil
1 teaspoon dried Italian herb seasoning
salt & freshly ground black pepper

Steps:

Preheat oven to 375 deg.
Place vegetables in a roasting pan.
Add oil, herbs, salt and pepper, and toss well to mix.
Shake roasting pan to scatter vegetables evenly.
Roast turning vegetables with a spatula occasionally for 45 minutes or until soft and brown.

Nutrition Facts : Calories 160.3, Fat 5.4, SaturatedFat 0.8, Sodium 25.9, Carbohydrate 26.5, Fiber 3.2, Sugar 2, Protein 3.5

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

Ingredients

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.

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

Ingredients

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.

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