Best 4 Winter Vegetable Medley Recipes

Feast your eyes on an enticing array of winter vegetable recipes, a symphony of flavors that will warm your soul and tantalize your taste buds. From hearty soups and stews to vibrant salads and delectable sides, this culinary journey promises to transform your kitchen into a haven of comfort and culinary delight. Indulge in the rustic charm of Roasted Winter Vegetables with Balsamic Glaze, where caramelized root vegetables harmonize with a tangy balsamic reduction. Savor the savory goodness of Winter Vegetable Soup, a comforting medley of seasonal vegetables simmered in a rich broth, perfect for a cozy night in. Experience a burst of freshness with Winter Citrus Salad, where juicy citrus segments mingle with crisp greens and a zesty dressing. Elevate your meal with Roasted Brussels Sprouts with Bacon and Cranberries, a delightful combination of sweet, savory, and slightly tart flavors. And for a side dish that steals the show, try Garlic Butter Green Beans, a simple yet irresistible preparation that showcases the natural goodness of green beans. Each recipe is carefully crafted to highlight the unique characteristics of winter vegetables, ensuring a memorable and satisfying dining experience.

Here are our top 4 tried and tested recipes!

ROASTED WINTER VEGETABLE MEDLEY

Roasted Winter Vegetable Medley image

This is a sweet mixture of comforting winter vegetables that you can serve on its own as a side dish, or use as the component of a polenta, big bowl, frittata or omelet, or pasta. I roast the squash in one pan and the other vegetables together in another. If you have a small oven, roast the squash first, then the other vegetables. Or you can use two shelves and switch the trays top to bottom halfway through the roasting.

Provided by Martha Rose Shulman

Categories dinner, lunch, quick, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 8

Ingredients

1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice
2 large carrots, peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
1 large parsnip, quartered, cored, and cut in 3/4-inch pieces
1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Optional: Chopped fresh rosemary, thyme or sage, about 2 teaspoons

Steps:

Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
Remove from oven, combine squash and other vegetables and stir together.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 7 grams

WINTER VEGETABLE MEDLEY

Winter Vegetable Medley image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 bunch broccoli, cut into florets
1 head cauliflower, cut into florets
1/2 pound snow peas
1 pint cherry tomatoes
1/2 cup butter (1 stick) melted
Garlic powder to taste
Salt and pepper

Steps:

In a large pot fitted with a steamer basket, bring water to a boil and add vegetables successively starting with broccoli and cauliflower, about 3 minutes, then snow peas about 3 more minutes, then cherry tomatoes, until all vegetables are fork tender (a fork can easily be poked through). Transfer vegetables to a large mixing bowl and season with garlic powder and salt and pepper, to taste, and toss with melted butter.

HONEY-ORANGE WINTER VEGETABLE MEDLEY

Honey-Orange Winter Vegetable Medley image

Tossed in sweet-savory sauce, this hearty veggie side makes a lovely addition to a holiday dinner. -Jennifer Coduto, Kent, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 1h30m

Yield 9 servings.

Number Of Ingredients 12

Ingredients

3 cups fresh baby carrots
2 cups cubed red potatoes
2 cups pearl onions, peeled
2 cups cubed peeled sweet potatoes
3/4 cup reduced-sodium chicken broth
1/2 cup orange marmalade
1/4 cup honey
2 tablespoons lemon juice
1-1/2 teaspoons poultry seasoning
3/4 teaspoon salt
3/4 teaspoon pepper
3 tablespoons butter, cubed

Steps:

Preheat oven to 375°. Place the vegetables in a greased shallow 3-qt. baking dish or 13x9-in. baking pan. In a small bowl, combine broth, marmalade, honey, lemon juice and seasonings. Pour over vegetables and toss to coat. Dot with butter. , Cover and bake 30 minutes. Uncover and bake 30-40 minutes longer or until vegetables are tender.

Nutrition Facts :

WINTER VEGETABLE MEDLEY

Winter Vegetable Medley image

Make and share this Winter Vegetable Medley recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb fresh Brussels sprout, halved
1/2 lb parsnip, peeled and cut into 1/2 inch chunks
1/2 lb baby carrots
1 medium sweet potato, peeled and cut into 1/2 inch chunks
2 medium red potatoes, cut into 1/2 inch chunks
2 medium white potatoes, peeled and cut into 1/2 inch chunks
1/2 cup butter or 1/2 cup margarine, melted
1 1/2 teaspoons rubbed sage
3 cloves garlic, minced
salt and pepper

Steps:

Place the first 6 ingredients in a greased 13x9 inch baking dish.
In a bowl, mix together the butter, sage, sage, garlic, salt, and pepper; drizzle over the vegetables.
Cover and bake at 375 degrees for 40-50 minutes or until tender.

Tips:

Choose fresh, seasonal vegetables: This will ensure the best flavor and texture in your dish. Winter vegetables like carrots, parsnips, Brussels sprouts, and kale are all great choices.
Roast the vegetables: Roasting is a great way to bring out the natural sweetness and flavor of vegetables. Plus, it's a relatively hands-off cooking method, so you can easily throw the vegetables in the oven and let them do their thing.
Add some herbs and spices: Herbs and spices can help to enhance the flavor of the vegetables. Some good options include thyme, rosemary, garlic, and paprika.
Serve the vegetables as a side dish or main course: This medley is versatile and can be served in a variety of ways. It's perfect as a side dish for a roasted chicken or fish, or it can be served as a main course with a side of quinoa or rice.

Conclusion:

This winter vegetable medley is a delicious and healthy dish that is perfect for a cold night. The roasted vegetables are tender and flavorful, and the herbs and spices add a touch of warmth and complexity. This dish is also very versatile and can be served as a side dish or main course. So next time you're looking for a healthy and delicious winter recipe, give this vegetable medley a try.

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