Sunday, April 4, 2010

Roasted Winter Veggies

For those of us who haven't yet seen the plenitude of springtime produce, these roasted winter veggies are a comforting and tasty way to seek some solace while our friends in warmer climates enjoy spring's asparagus and artichokes. Simple, nutritious and delicious, these vegetables are a piece of cake to make and taste great! You can use whatever vegetables you like in whatever proportions you desire! Potatoes, sweet potatoes, butternut or any other winter squash would all be wonderful here.
Serves 4

1/2 head cauliflower
1-2 turnips
2-4 carrots
1-3 beets
any other veggies you have/like!
2 T olive oil
salt and pepper
any combination of herbs and/or spices (optional)

1. Preheat oven to 400°F. Cut and trim vegetables into bite sized pieces. 1/2-in. to an inch sized chunks for carrots, turnips and beets. Bite-sized florets of cauliflower. The smaller you chop it, the less time it takes to cook.
2. Pour olive oil onto a large baking pan with sides (I used a 9x13x2, though bigger wouldn't have hurt). Put veggies in pan and salt and pepper them. 
3. Bake in oven and stir every 15 or so minutes. Total cooking time will be 45 min - 1 hr, depending on how small you chopped the veggies and your oven. Add chopped herbs and/or spices about halfway through the cooking time so they don't burn. I used herbes de provence and it tasted great!
4. Veggies are done when tender i.e. a fork or knife stuck in them goes in pretty easily. 
Note: Chop the beet last! It will turn everything, including your hands, bright purple. So chop it last and wash your hands, knife and cutting board immediately after so it doesn't stain for weeks!


  1. it is 90 degrees in baltimore so no winter veggies for me. give me something for the southern summer!

  2. looks lovely, and super healthy, too! Thanks for another great recipe.

  3. I love the caramelized flavors of roasted veggies. However, my mind has moved to summer, and I'm awaiting garden summer squash and vine-ripened tomatoes!