Samantha NicoleAn elegant meal deserves elegant side dishes. Roasted Winter Veggies are an easy addition to your cold-weather cuisine that you will quickly come to love. When you combine your favorite fresh vegetables — winter squash, pumpkin, parsnips, carrots, and beets — with smooth and fragrant extra-virgin olive oil and simple seasonings, the result is an earthy combination that is just heavenly. Roasted Winter Veggies really will be a welcome sight any time of year; don’t wait for winter to come to enjoy!
Ingredients
- 2 pounds winter vegetables, such as squash, pumpkin, parsnips, carrots, or beets mixed as desired, peeled and cut into equal 1-inch pieces
- 2 medium red or yellow onions, quartered
- extra-virgin olive oil, to taste
- kosher salt, to taste
- freshly ground black pepper, to taste
- fresh parsley, optional, to taste, coarsely chopped, for garnish
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line one or two (18×26-inch) baking sheets with parchment paper.
Step 3 –In a large bowl, add the vegetable pieces, the onions, and the olive oil and toss to coat.
Step 4 –Generously add the salt and the black pepper to the vegetable mixture and stir to combine.
Step 5 –In a single layer, add the vegetable mixture to the prepared baking sheets, ensuring the vegetables are not touching.
Step 6 –Roast until the vegetables are lightly-browned and just tender, about 45 minutes-1 hour.
Step 7 –Transfer the baked vegetable mixture from the oven to a wire rack.
Step 8 –Lightly drizzle the vegetables with the olive oil and toss to coat.
Step 9 –Taste the mixture and season with the salt and the pepper, as needed.
Step 10 –Serve the veggies garnished with the parsley.
