LIST OF WINTER VEGETABLES RECIPES

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ROASTED WINTER VEGETABLES RECIPE | INA GARTEN | FOOD NETWORK



Roasted Winter Vegetables Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

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.

ROASTED WINTER VEGETABLES RECIPE | VALERIE BERTINELLI ...



Roasted Winter Vegetables Recipe | Valerie Bertinelli ... image

Provided by Valerie Bertinelli

Categories     side-dish

Total Time 45 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 10

5 medium carrots, peeled and cut on the bias into 2-inch lengths
4 medium-large parsnips, peeled, halved lengthwise and cut on the bias into 2-inch lengths 
3 medium golden beets, peeled and halved, or quartered if large 
1 bunch radishes, trimmed and halved, or left whole if small 
4 sprigs thyme
2 garlic cloves, coarsely chopped 
3 tablespoons olive oil 
1/2 teaspoon freshly grated nutmeg 
Kosher salt and freshly ground black pepper 
1 teaspoon finely grated lemon zest 

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt and pepper to taste in a large bowl. Arrange in 1 layer on a rimmed baking sheet. Roast, stirring once, until tender and golden brown in places, about 25 minutes. Stir in the lemon zest and transfer to a bowl for serving.

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