When I went to link to the roast vegetables recipe I made at Thanksgiving (and again last night for a dinner party) I realized I never entered it! This is the easiest way to prepare winter vegetables, totally flexible in terms of what you put in, how you cook it, and so forth. My favorite kind of “recipe” these days. Here’s what I did last night, but you can mix up the vegetables with whatever winter and root vegetables you’d like.
Roast Winter Vegetables
- 1/2 butternut squash
- 3 carrots
- 2 onions
- 2 parsnips
- 3 turnips
- fresh rosemary or thyme, about 1 Tbs leaves
- salt and pepper to taste
- You want about 2 pounds of hard vegetables total, cut into 1″ cubes roughly. I’ve used acorn squash, rutabagas, and sweet potatoes in various combinations with the vegetables listed above.
- Mix them all with a bit of oil and/or melted butter. Put them in a roasting pan.
- I’ve cooked them two different ways, depending on what else I was serving. However you cook them, stir them now and then and roast until at least soft, and browned a bit is even better.
- If you’re in a hurry, roast them at 500 degrees for at least 30 minutes.
- If you’re not in a hurry, roast them at 425 for up to an hour.
- The timing is rough. You have to just watch them, stir them, stick a fork in them now and then and see how they’re doing.
Last night they got done before the rest of the meal, but they didn’t suffer from sitting in the oven another half an hour on low staying warm.