Mixed Winter Vegetables Recipes

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ROASTED WINTER VEGETABLES



Roasted Winter Vegetables image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

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

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.

MIXED WINTER VEGETABLES



Mixed Winter Vegetables image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1/2 pound green beans
16 baby carrots, about 3/4 pound
Salt to taste if desired
9 green onions or scallions, well trimmed
1 tablespoon butter
Freshly ground pepper to taste

Steps:

  • If necessary, ''string'' the beans. Break beans into 2-inch lengths. There should be about 2 cups.
  • Trim and scrape carrots.
  • Put green beans and carrots in a saucepan and add cold water to cover and salt to taste. Bring to boil and cook 7 to 8 minutes or until tender. Drain well.
  • Meanwhile, cut trimmed onions into 1 1/2-inch lengths. There should be about 1/2 cup.
  • Heat butter in a skillet and add onions. Cook, shaking skillet and stirring, about 1 minute. Add green beans, carrots, salt and pepper to taste. Heat and serve.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 418 milligrams, Sugar 7 grams, TransFat 0 grams

ROASTED WINTER VEGETABLES



Roasted Winter Vegetables image

This recipe for roasted or baked winter vegetables like turnips, parsnips, carrots, and squash, is a perfect side dish for roasted meats or poultry.

Provided by Danilo Alfaro

Categories     Dinner     Side Dish

Time 1h

Yield 8

Number Of Ingredients 11

5 medium carrots (peeled)
1 medium celery root (peeled, or 1 bunch celery trimmed)
2 medium turnips (peeled)
2 medium parsnips (peeled)
6 small new potatoes (peeled)
1 medium butternut squash (peeled and seeds removed)
8 to 10 shallots (peeled)
1 whole bulb garlic (cloves separated and peeled)
1/2 cup olive oil
1 bunch fresh thyme or rosemary
Kosher salt and freshly ground black pepper

Steps:

  • Pre-heat your oven to 375 F.
  • Pull the little leaves off of the fresh herb stems until you have about a tablespoon of them. Set them aside along with another few whole sprigs of the herbs.
  • Cut the carrots, turnips, parsnips, potatoes, squash, and celery (or celery root) into about 1-inch pieces. Cutting the vegetables the same size helps ensure they cook evenly.
  • Transfer the cut vegetables, along with the shallots and garlic, to a large baking pan. Drizzle with olive oil, season with kosher salt and black pepper, sprinkle with the herb leaves and toss to combine. Place the whole herb sprigs in the pan with the veggies.
  • Roast for 45 minutes or until the vegetables are lightly browned and tender but not too soft.
  • Remove the whole herb sprigs from the pan and let the vegetables cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 313 kcal, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 8 g, Protein 5 g, SaturatedFat 2 g, Sodium 133 mg, Sugar 10 g, Fat 14 g, ServingSize 8 Servings, UnsaturatedFat 0 g

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

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.

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