Home » GoodVeg

Oven Roasted Winter Root Vegetables Recipe

by kiwisoutback

Last updated: 09/26/2011
12 Comments
- Have You Made a Root…
- What's Your Favorite…

19 Like

Like 19

Pin It

A Satisfying Cold Weather Meal - Oven Roasted Winter Root Vegetables Recipe

Every season of the year has its peak vegetable, even winter. When the cold months come around, root vegetables come into play in recipes for their abundance, availability, and lower price. Oven Roasted Winter Root Vegetables make the perfect satisfying cold weather meal that won't pack on the pounds, and won't leave you hungry. Read on for directions on how to make this easy root vegetables recipe!

Some of the fresh winter root vegetables included in this recipe - parsnips, rutebegas, acorn squash, fennel, beets, and carrots

Ingredients for Oven Roasted Winter Root Vegetables

How to make oven roasted winter root vegetables - easy step by step instructions!

Root vegetables are incredibly easy to make. The only time consuming part is the peeling, chopping, and washing of the vegetables. If you can find yourself a sharp, large knife to cut the veggies, that will cut the preparation time in half.

Ingredients:

1 whole large Rutabaga
2 whole Golden Beets
8-12 small Parsnips
3 whole Fennel Bulbs (Anise Bulbs)
1 whole Acorn Squash
8-12 whole Carrots
1 teaspoon coarse ground black pepper
2 Tablespoons olive oil
1/2 can Chicken Broth

Root parsley - פטרוזיליה שורש by Eran Finkle

curated content from Flickr

More Roasted Vegetable Recipes in this Recommended Cookbook

Over 150 roasted vegetable recipes on pizzas, in soups, or in a sandwich

Vegetables, how do I love thee? Let me count the ways. An ode to the roasted vegetable, one of the superior forms of eating veggies, is not only good for you, but tastes better when you cook it in this method. A roasted vegetable always tastes better than a baked one, and they take just as much work. This cookbook will give you 150 down-to-earth root vegetable recipes for soups, sandwiches, salads, and other tasty dishes suitable for any meal occasion.

The Roasted Vegetable (Non)

by: Andrea Chesman

Amazon Price: $8.60 (as of 06/02/2012)
Used Price: $5.99

How best to highlight the flavors of vegetables in traditional dishes? Chesman, author of the James Beard Award-nominated The Vegetarian Grill, advocates roasting. She elaborates the secrets of the art in this cookbook-cum-reference volume. Some of the most useful material is not in the form of recipes, but in a thorough chart listing vegetables and their roasting times, as well as any special methods required (e.g., wrapping beets in foil). Side dishes are exceedingly simple: World's Best Green Beans are tossed with olive oil and salt, then roasted; Quick Roasted Corn receives much the same treatment.

Have You Made a Root Vegetable Recipe Before?

Loading poll. Please Wait...

Share this poll
- Stumbleupon
- Facebook
- MySpace
- Twitter
- Digg
- Delicious
- Email

Plated Roasted Root Vegetables & Polenta by ByJane

curated content from Flickr

Directions for Roasted Winter Root Vegetables

How to make this savory winter meal in a snap!

One of the great things about this recipe is that it's so easy. If you can use a knife and press the start button on your oven, then you've got this recipe in the bag. Here's how you'll get started:

Wash all of the vegetables thoroughly before peeling and cutting. Peel the acorn squash with a peeler. Remove the inner guts and seeds and discard (or plant them). Dice the acorn squash and place in a large glass pan, sprayed with nonstick cooking spray. Alternatively, you can lightly coat the pan with 1 Tablespoon of olive oil.

Preheat an oven to 400 degrees. While the oven is preheating, peel the carrots and parsnips. Slice them into thin coins and add to the glass pan.

Peel the outermost layer of the fennel bulbs, and trim the green stalks off the top. Cut the fennel lengthwise into strips (they will appear in the shape of cut onion rings). Add to the pan of root vegetables.

Cut the bottom of the beet root and top, then slice lengthwise into pieces. Cut the pieces in half and add to the pan.

Cut the rutabagas into strips, cutting the top and bottom parts off and discarding. Cut the strips in half and add to the vegetable mix.

Coat the veggies in the olive oil and pepper, toss, then cook for approximately 35-40 minutes. The vegetables will be partially cooked.

Add the chicken broth to the pan of vegetables. Toss the vegetables with the broth mixture. Cook for another 15-25 minutes, until the liquid has been mostly absorbed and the vegetables are tender, being lightly browned on the outside. Each oven is different, so test your vegetables in the final 20 minutes to assure that they are just right for you.

Root vegetables are usually best when fully cooked and tender. Serve immediately in a bowl or on a plate. Leftover can be refrigerated for up to one week.

Turnips, beets, sweet potatoes, red potatoes, and butternut squash make great additions to this recipe, whether in place of one vegetable or added to your ingredients.

You can use golden beats in this recipe if available, or the traditional variety.

Recommended Vegetable Knives and Peelers

Tools that Will Get the Job Done Faster!

The right tool for the job will speed up your cook and prep time drastically. Less time in the kitchen, more time enjoying the food and getting on with your life. These products are all rated highly from reviewers and will save you some precious time in the kitchen.

The Latest Homemade Italian Recipes

Find yourself a delicious, homemade Italian meal by browsing these recipes!

Whether you're looking for tiramisu or simple minestone, you can find an easy, quick, and delicious meal by choosing from one of the many Italian recipes on this blog!