Roasted Winter Vegetables. Drizzle them with olive oil, salt, and pepper. A few simple touches and a blast of heat enhance the natural sweetness of fresh veggies. Roasted Winter Vegetables Recipe photo by Taste of Home.
More importantly, they can be partially prepared so as to ease the amount. You can roast vegetables the easy way: just toss everything with oil, throw them on My body craves roasted things, and more often than not, those roasted things are fall and winter vegetables: the. This recipe for roasted winter vegetables is a perfect side dish for roasted meats or poultry. You can cook Roasted Winter Vegetables using 10 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Roasted Winter Vegetables
- It's of large Butternut Squash.
- You need of Carrots.
- You need of Turnips.
- Prepare of large Broccoli.
- You need of fingerling potatoes (in this dish I used purple potatoes).
- It's of Rutabaga.
- It's of Onions (smallish ones if you can find them).
- Prepare of table spoons Olive oil.
- It's of Dried Thyme.
- You need of Salt.
Make sure to cut all the vegetables to the same size for even cooking. It also makes the finished dish look. This easy recipe for Roasted Winter Vegetables is healthy and delicious. Roasting vegetables at a high heat delivers crispy outsides, tender insides and savory caramelization that tugs at your resolve.
Roasted Winter Vegetables instructions
- Heat the oven to 375 F / 190 C.
- Peel the veggies that require it (squash, carrots, onions, etc the onions can keep their skin if they're pretty...) and cut all into 1.5 inch chunks. The onions should be cut in quarters (if using large onions).
- You could choose to keep each veggie group by itself in the baking pan (nicer look) but you can also mix all together. I use a mixing bowl for each group to add a little oil and Thyme before placing them in the large roasting pan with the others..
- Sprinkle the veggies with oil and Thyme and place in the oven.
- Roast for about 50 minutes or till you could pierce the carrots / potatoes / Butternut squash with afork. (Adjust the temperature if you're using larger amounts). Remove from oven and sprinkle with salt.
- Serve at room temperature.
Delicious roasted vegetables coated in olive oil, balsamic vinegar and our favorite spices. My family absolutely loves roasted vegetables. We make these oven roasted veggies all the time, as well as. This recipe is a keeper and we'll be making it again! Share: Rate this Recipe This versatile recipe can also be adjusted based on your veggie preference!
