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Oven Roasted Winter Root Vegetables Recipe

Updated on September 26, 2011

A Satisfying Cold Weather Meal - Oven Roasted Winter Root Vegetables Recipe

Every season of the year has its peak vegetable, even winter. When the cold months come around, root vegetables come into play in recipes for their abundance, availability, and lower price. Oven Roasted Winter Root Vegetables make the perfect satisfying cold weather meal that won't pack on the pounds, and won't leave you hungry. Read on for directions on how to make this easy root vegetables recipe!

Some of the fresh winter root vegetables included in this recipe - parsnips, rutebegas, acorn squash, fennel, beets, and carrots

Some of the fresh winter root vegetables included in this recipe - parsnips, rutebegas, acorn squash, fennel, beets, and carrots
Some of the fresh winter root vegetables included in this recipe - parsnips, rutebegas, acorn squash, fennel, beets, and carrots

Ingredients for Oven Roasted Winter Root Vegetables

How to make oven roasted winter root vegetables - easy step by step instructions!

Root vegetables are incredibly easy to make. The only time consuming part is the peeling, chopping, and washing of the vegetables. If you can find yourself a sharp, large knife to cut the veggies, that will cut the preparation time in half.

Ingredients:

  • 1 whole large Rutabaga
  • 2 whole Golden Beets
  • 8-12 small Parsnips
  • 3 whole Fennel Bulbs (Anise Bulbs)
  • 1 whole Acorn Squash
  • 8-12 whole Carrots
  • 1 teaspoon coarse ground black pepper
  • 2 Tablespoons olive oil
  • 1/2 can Chicken Broth

Have You Made a Root Vegetable Recipe Before?

Have you ever made root vegetables before?

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Directions for Roasted Winter Root Vegetables

How to make this savory winter meal in a snap!

One of the great things about this recipe is that it's so easy. If you can use a knife and press the start button on your oven, then you've got this recipe in the bag. Here's how you'll get started:

  1. Wash all of the vegetables thoroughly before peeling and cutting. Peel the acorn squash with a peeler. Remove the inner guts and seeds and discard (or plant them). Dice the acorn squash and place in a large glass pan, sprayed with nonstick cooking spray. Alternatively, you can lightly coat the pan with 1 Tablespoon of olive oil.
  2. Preheat an oven to 400 degrees. While the oven is preheating, peel the carrots and parsnips. Slice them into thin coins and add to the glass pan.
  3. Peel the outermost layer of the fennel bulbs, and trim the green stalks off the top. Cut the fennel lengthwise into strips (they will appear in the shape of cut onion rings). Add to the pan of root vegetables.
  4. Cut the bottom of the beet root and top, then slice lengthwise into pieces. Cut the pieces in half and add to the pan.
  5. Cut the rutabagas into strips, cutting the top and bottom parts off and discarding. Cut the strips in half and add to the vegetable mix.
  6. Coat the veggies in the olive oil and pepper, toss, then cook for approximately 35-40 minutes. The vegetables will be partially cooked.
  7. Add the chicken broth to the pan of vegetables. Toss the vegetables with the broth mixture. Cook for another 15-25 minutes, until the liquid has been mostly absorbed and the vegetables are tender, being lightly browned on the outside. Each oven is different, so test your vegetables in the final 20 minutes to assure that they are just right for you.

Root vegetables are usually best when fully cooked and tender. Serve immediately in a bowl or on a plate. Leftover can be refrigerated for up to one week.

Turnips, beets, sweet potatoes, red potatoes, and butternut squash make great additions to this recipe, whether in place of one vegetable or added to your ingredients.

You can use golden beats in this recipe if available, or the traditional variety.

You can use golden beats in this recipe if available, or the traditional variety.
You can use golden beats in this recipe if available, or the traditional variety.

Recommended Vegetable Knives and Peelers - Tools that Will Get the Job Done Faster!

The right tool for the job will speed up your cook and prep time drastically. Less time in the kitchen, more time enjoying the food and getting on with your life. These products are all rated highly from reviewers and will save you some precious time in the kitchen.

Oven Roasted Winter Root Vegetables Recipe on Video - A step by step online video to make foolproof root veggies!

What's Your Favorite Root Vegetable? - Tell us what your favorite root vegetable or winter recipe is!

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    • tedcdelivers profile image

      tedcdelivers 5 years ago

      This is a delightful and beautiful lens. Your picture selections are eye-catching. Love the way you link so seamlessly to the cookbook on Amazon.

      Keep you the great writing.

      Cheers, Ted.

    • juliannegentile profile image

      Julianne Gentile 5 years ago from Cleveland, Ohio, US

      Back to bless this. I saw your lens featured on Facebook for the veg mag!

    • profile image

      anonymous 5 years ago

      Such comforting food, I love any root veggies; they are always delicious and filling.

      ~ Blessed by a hungry Squidoo Angel ~

    • profile image

      RinchenChodron 6 years ago

      I love beets but usually juice with them.

    • juliannegentile profile image

      Julianne Gentile 6 years ago from Cleveland, Ohio, US

      I love celery root!

    • profile image

      SandraRoseDesigns 6 years ago

      I wanted to try an acorn squash, and this recipe looks really good!

    • Lady Lorelei profile image

      Lorelei Cohen 7 years ago from Canada

      I never really thought of root vegetables as winter fare but you are quite correct. Wonderful topic.

    • WindyWintersHubs profile image

      WindyWintersHubs 7 years ago from Vancouver Island, BC

      Super delicious lens. Love your root vegetable recipe and will have to try it with chicken broth. I enjoy most root veggies but it's my family that's picky. Lenrolling to green veggies. Best Wishes for 2010! :)

    • profile image

      anonymous 7 years ago

      I really like most root vegetables, but I think creamed parsnips is one of my favorites.

    • mysticmama lm profile image

      Bambi Watson 7 years ago

      I'm crazy for parsnips & rutabegas...add some cabbage & I'm in heaven...It's an Irish thing I think lol... Your recipe looks very yummy, Blessed by a Squid Angel!

    • divacratus 2 profile image

      divacratus 2 7 years ago

      Yum!

    • vanidiana24 profile image

      vanidiana24 7 years ago

      I love boiled (steamed) sweet potatoes; they're healthy, easy to cook, and delicious!