Perhaps you joined a winter CSA and aren’t exactly sure what the root vegetables you received are; or maybe you just want something quick to make that will clean out your refrigerator. Regardless, roasting winter root vegetables is the answer!
Parsnips, carrots, turnips, rutabagas, black radishes, potatoes of any color, and sweet potatoes are all great winter vegetables that store well and are often the mainstay of seasonal Sunday dinners. If you’ve never tried roasting them, you simply must! They turn sweet, almost caramelized when roasted, and are a cinch to make.
Simply cut into roughly equal-sized pieces and bake in a preheated oven at 425F for 30-45 minutes. Sprinkle with olive oil and salt, and other seasonings as desired.
Really, it’s that easy.
You can get creative with the seasonings, as in this roasted parsnips with balsamic vinegar and rosemary recipe. Chili powder, cumin, herbes de provence . . . you get the idea.
Sometimes I just get out a big cookie sheet size stone and cut whatever vegetables I have until it’s full; then I put them in a bowl, add a splash of olive oil, salt, and a Penzey’s seasoning mix that strikes my fancy.
Leftovers? Add to rice or soup and it’s roasted vegetables in a whole new way!
What’s your favorite roasted winter vegetable combination?
This post shared at Works for Me Wednesday, Real Food Wednesday
The leftovers are good in salad too.
Also, if you get carried away and cut up loads, you can keep half in a plastic bag or box in the freezer and roast later in the week. I don’t think you mentioned shallots or onions, but they are good too. They go soft and sweet. Red onion is good too.