WINTER ROASTING VEGETABLES RECIPES

Name: Roasted Winter Vegetables
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Ingredients: 5 medium carrots, peeled and cut on the biasu00A0into 2-inch lengths; 4 medium-large parsnips, peeled, halved lengthwise and cut on the bias into 2-inch lengthsu00A0; 3 medium golden beets, peeled and halved, or quartered if largeu00A0; 1 bunch radishes, trimmed and halved, or left whole if smallu00A0; 4 sprigsu00A0thyme; 2 garlic cloves, coarsely choppedu00A0; 3 tablespoons olive oilu00A0; 1/2 teaspoon freshly grated nutmegu00A0; Kosher salt and freshly ground black pepperu00A0; 1 teaspoon finely grated lemon zestu00A0

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

Ingredients

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.

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

Ingredients

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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ROASTED WINTER VEGETABLES RECIPE | VALERIE BERTINELLI ...

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Reviews 4.1
Total Time 45 minutes
Category side-dish

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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Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil
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