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.
WINTER VEGETABLE PLATE
This is a hearty side of root vegetables. You may add or substitute turnip, winter squash, brussel sprouts, or sweet potatoes to this. You may also top with grated sharp cheddar and/or toasted hulled pumpkin seeds (pepitas) to it.
Provided by Chef Elaine C.
Categories Vegetable
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450.
- If you used large beets, cut in halfs or quarters. Leave baby beets whole. Place beets on parchment lined foil and drizzle with 1 Tblsp olive oil.
- Wrap foil and roast until tender when pierced with knife tip, about 30 to 45 minutes for small beets, up to 1 !/2 hours for large. Don't overcook. Roast until just tender, not shriveled up.
- Let cool. Then rub skin off with paper towel or clean damp cloth.
- Roast other vegetables: Toss shallots, parsnips, and carrots in a large bowl with the remaining oil.
- Season with salt and pepper.
- Spread in even layer in rimmed baking sheet lined with parchment.
- Sprinkle with rosemary.
- Roast about 30 minutes, turning once. Vegetables should be tender and golden.
- Arrange all vegetables on plate or put in casserole. Top as desired. May be made ahead and rewarmed.
Nutrition Facts : Calories 251.4, Fat 14.1, SaturatedFat 2, Sodium 205.6, Carbohydrate 30, Fiber 7.7, Sugar 16.2, Protein 4.2
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