Best 2 Roasted Winter Root Vegetables Recipes

**Roasted Winter Root Vegetables: A Symphony of Flavors and Nutrition**

As the winter season casts its spell, it's time to embrace the bounty of root vegetables that nature offers. These humble yet versatile ingredients take center stage in this collection of roasted winter root vegetable recipes. From classic roasted root vegetables with herbs to more innovative preparations like maple-roasted parsnips and carrots with tahini sauce, this article presents a symphony of flavors and textures that will tantalize your taste buds. Whether you're seeking a simple side dish or a hearty main course, these recipes showcase the culinary potential of winter roots. Prepare to embark on a culinary journey that celebrates the goodness of these earthy treasures.

Let's cook with our recipes!

ROASTED WINTER ROOT VEGETABLES

Roasted Winter Root Vegetables image

These roasted root vegetables are colorful and delicious. More importantly, they can be partially prepared so as to ease the amount of preparation on turkey day. I often serve them with roast beef as well. The recipe can be easily scaled to suit a smaller yield.

Provided by rupps

Categories Side Dish Vegetables Carrots

Time 1h30m

Yield 60

Number Of Ingredients 8

Ingredients

5 pounds rutabaga, peeled and cut into 2x1/2 inch pieces
5 pounds parsnips, peeled and cut into 2x1/2 inch pieces
5 pounds carrots, peeled and cut into 2x1/2 inch pieces
¾ teaspoon salt
1 ¼ cups vegetable oil
¼ cup dried basil
salt and ground black pepper to taste
1 ¼ cups chopped fresh parsley

Steps:

Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
Preheat oven to 425 degrees F (220 degrees C).
Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.

Nutrition Facts : Calories 98.9 calories, Carbohydrate 13.8 g, Fat 4.8 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 67.3 mg, Sugar 5.7 g

ROASTED WINTER ROOT VEGETABLES WITH APPLE CIDER

Roasted Winter Root Vegetables With Apple Cider image

From Bon Appetit November 1997. This would be the perfect side dish for the Thanksgiving meal! To be honest, I substitute another root vegetable for the turnips; i.e, kohlrabi, potatoes, celeriac, etc.

Provided by COOKGIRl

Categories Yam/Sweet Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups apple cider (or apple juice)
1 cup semisweet white wine (Riesling or Gewurztraminer)
3 tablespoons butter
1 1/4 lbs turnips
1 1/4 lbs parsnips
1 1/4 lbs carrots
1 1/4 lbs yams
1 1/4 lbs rutabagas (swede)
salt and pepper

Steps:

Combine the apple cider and wine in a heavy saucepan and reduce to 3/4 cup. This will take about 30 minutes.
Whisk in the butter until smooth.
Preheat oven to 425°F.
Peel all the vegetables and cut in to 1/2 inch pieces.
Use the largest roast pan you own (or use two roasting pans and divide the vegetables). Pour the prepared apple cider/wine mixture over the vegetables. Stir to coat.
Sprinkle with salt and pepper.
Roast the vegetables until they are tender and golden, stirring occasionally and cook approximately 40 minutes.

Tips:

Choose the right vegetables: For best results, select firm, unblemished root vegetables. Some good options include carrots, parsnips, potatoes, turnips, and rutabagas.
Scrub the vegetables thoroughly: Use a vegetable brush to remove any dirt or debris from the vegetables. This will help them roast evenly and prevent them from burning.
Cut the vegetables into uniform pieces: This will help them cook evenly. For best results, cut the vegetables into 1-inch pieces.
Toss the vegetables with oil and seasonings: Before roasting, toss the vegetables with olive oil, salt, pepper, and any other desired seasonings. This will help them develop a delicious flavor.
Roast the vegetables at a high temperature: This will help them caramelize and develop a crispy exterior. Roast the vegetables at 425 degrees Fahrenheit for 20-30 minutes, or until they are tender and browned.
Serve the vegetables immediately: Roasted root vegetables are best served hot and fresh. You can enjoy them as a side dish or as a main course. They are also a great addition to salads and sandwiches.

Conclusion:

Roasted winter root vegetables are a delicious, healthy, and versatile dish. They are easy to make and can be enjoyed in many different ways. By following the tips above, you can create a delicious and satisfying dish that everyone will enjoy. Roasted root vegetables are a great way to warm up on a cold winter day. They are also a good source of vitamins, minerals, and fiber. So next time you are looking for a healthy and delicious side dish, try roasted winter root vegetables. You won't be disappointed!

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