WINTER VEGATABLES RECIPES

Name: Roasted Winter Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 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

ROASTED WINTER VEGETABLES RECIPE | INA GARTEN | FOOD NETW…

Roasted Winter Vegetables Recipe | Ina Garten | Food Netw… 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

Ingredients

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.

CHEESY HAM AND CORN CHOWDER RECIPE | ALLRECIPES

Cheesy Ham and Corn Chowder Recipe | Allrecipes image

Chowders always bring to mind a picture of a cozy, kicked-back, winter-time family meal; cuddled up around a roaring fireplace with plenty of warm food, good cheer and loving friends. This one is a Sunday night family favorite - easy on the cook (and the cook's pocketbook), yet sure to bring raves from the hubby and kids. Enjoy!

Provided by Geralyn Walters

Categories Chowder

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 18

Ingredients

2 (15 ounce) cans chicken broth
½ cup sliced carrots
2 tablespoons chicken bouillon granules
3 bay leaves
½ teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground thyme
½ teaspoon dried marjoram
¼ teaspoon garlic powder
1 cup peeled and diced potatoes
½ cup chopped onion
½ cup sliced celery
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups milk
1 (15 ounce) can cream-style corn
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup diced cooked ham

Steps:

Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more.
Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.

Nutrition Facts : Calories 408.3 calories, CarbohydrateContent 29.5 g, CholesterolContent 75.7 mg, FatContent 24.6 g, FiberContent 2.5 g, ProteinContent 19.3 g, SaturatedFatContent 13.9 g, SodiumContent 2034.2 mg, SugarContent 8.2 g

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