Oven Roasted Winter Root Vegetables Recipe
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
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.
- 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?
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:
- 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.
- 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.
- 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.
- Cut the bottom of the beet root and top, then slice lengthwise into pieces. Cut the pieces in half and add to the pan.
- 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.
- Coat the veggies in the olive oil and pepper, toss, then cook for approximately 35-40 minutes. The vegetables will be partially cooked.
- 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.
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.