Winter Vegetable Plate Recipes
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.
ROASTED WINTER VEGETABLE MEDLEY
This is a sweet mixture of comforting winter vegetables that you can serve on its own as a side dish, or use as the component of a polenta, big bowl, frittata or omelet, or pasta. I roast the squash in one pan and the other vegetables together in another. If you have a small oven, roast the squash first, then the other vegetables. Or you can use two shelves and switch the trays top to bottom halfway through the roasting.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
- Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
- Remove from oven, combine squash and other vegetables and stir together.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 7 grams
ROASTED WINTER VEGETABLES
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
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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EASY ROASTED WINTER VEGETABLES - SIMPLE HEALTHY KITCHEN
From simplehealthykitchen.com
Ratings 2Category Side DishCuisine AmericanTotal Time 40 mins
- Combine sweet potatoes, Brussels sprouts, green beans, apple and shallots in a large bowl (or ziplock bag). Drizzle with olive oil and toss to coat.
- Line a baking sheet with aluminum foil. Spread vegetables in a single layer on baking sheet, leaving a little room around each vegetable ( you may need 2 baking sheets). Sprinkle with salt and pepper to taste.
- Bake until vegetables are tender enough to pierce with a fork and have some charred bits on the edges ( approx. 25-35 min). Use a spatula to flip vegetable mid way through cooking.
DEPENDABLE WINTER VEGETABLE RECIPES - FOOD & WINE
From foodandwine.com
- Salad of Pink Radicchio, Citrus, and Mushroom Bagna Cauda. In this recipe from Cooking with Mushrooms by Andrea Gentl, melted anchovies and porcini mushroom powder lend a savory depth to nutty brown butter bagna cauda, yielding a powerhouse sauce that's perfect for drizzling on a wintry salad.
- Brazilian-Style Collard Greens. A zesty jalapeño-spiked sauce adds delicious dimension to these garlicky collards and can be increased or decreased to your liking.
- Roasted Carrots with Preserved Lemons and Dates. Fresh herbs, two kinds of citrus, and a honey-za'atar vinaigrette give this charred carrot salad bright flavors.
- Winter Squash and Shallot Tart. This elegant tart is just the thing to serve for dinner on a chilly night. The rich, cheesy filling is packed with sweet cubes of butternut squash and savory shallots, and lightened by the acidity of the sherry vinegar and brightness of the lemon zest.
- Madeira-Braised Swiss Chard with Garam Masala, Sultanas, and Toasted Almonds. Swiss chard cooks down into tender, silky ribbons when braised with fruity Madeira and complex, tangy, earthy garam masala in this recipe.
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