Winter Vegetables Recipes

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ROASTED WINTER VEGETABLES

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8



Roasted Winter Vegetables image

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.

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

OVEN-ROASTED WINTER VEGETABLES

I love to oven-roast vegetables year-round, but this recipe is particularly amenable to the winter varietals. If you've never oven-roasted vegetables, you're in for a real treat!

Provided by evelynathens

Categories     Yam/Sweet Potato

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 11



Oven-Roasted Winter Vegetables image

Steps:

  • Preheat oven to 450F.
  • Place very large roasting pan in oven and heat for 15 minutes (or 2 large roasting pans – vegetables should be in single layer).
  • Remove from oven.
  • Add 2 tblsps olive oil to pan (or 1 tblsp to each of 2 pans).
  • Add vegetables, garlic and herbs.
  • Drizzle remaining oil and lemon juice over.
  • Season and toss to coat.
  • Roast until tender, stirring occasionally, about 1 ¼ hours.

8 tablespoons olive oil
2 lbs rutabagas, peeled and cut into 1 inch cubes
2 lbs onions, cut into 1 inch wedges
1 lb carrot, peeled and cut into 2 inch long pieces
1 lb sweet potato, peeled and cut into 1 1/2 inch cubes
1 lb potato, peeled and cut into 1 1/2 inch cubes
20 cloves garlic, peeled
1 tablespoon crumbled dried sage
1 tablespoon crumbled dried rosemary
1 tablespoon crumbled dried oregano
1 lemon, juice of

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