For the Love of Food: Roasted Winter VegetablesJanuary 17, 2011
This gem of a recipe is perfect for those who say ” I don’t cook” or, “I try to buy seasonally/locally, but there’s no variety in the winter”. Roasting vegetables requires no skill, and as for variety, well just look at the beautiful rainbow of colors on this tray!
Chop up various root vegetables and other winter veggies into 1 or 2-bite chunks. Pictured here are sweet potato, turnip, beets and green beans. Some other good options would be parsnip, brussels sprouts, onion or carrot.
Try to make all vegetables roughly the same size, so the entire tray cooks evenly.
Spread the vegetables onto a baking sheet, toss with olive oil ( be generous and make sure every piece is coated) and sprinkle some salt, pepper and garlic powder on top.
Bake in the oven at 375 degrees for about 45 minutes to 1 hour, or until the edges of the vegetables start to brown AND the middles are very soft. If the edges are starting to brown before the vegetables are cooked through, lower the temperature to about 300-325 and leave them in the oven for some additional time.Recipes. Bookmark the permalink. ← WOD: Monday, January 17th WOD: Tuesday, January 18th →