Winter Vegetable Plate Recipes

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.

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.

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.