Winter roasted vegetables are an easy and delicious way to prepare all of the delicious vegetables that are available in the winter.
One of our favorite ways to enjoy our vegetables in the winter is roasted. It is actually our favorite way to eat them any time of year but especially in the winter. This recipe was given to me by a friend who caters large events. Her recipe used 20 lbs of vegetables! I cut it down so that it only calls for about 12 cups (not sure on the weight)
What Kind of Vegetables Do I use?
First, you want a selection of root vegetables. Our favorites are red potatoes and carrots but you may also want to consider, turnips, rutabaga, yams, beets or parsnip.
Then your softer vegetables. We like peppers (red, orange and yellow), onion, green beans, asparagus, whole garlic and zucchini. One of these days I am going to try brussels sprouts!
I keep the root vegetables separate from the softer vegetables because the root vegetables will take longer to cook. Separate the vegetables into two bowls
Divide the liquid mixture between the two bowls. Place the root vegetables on a cookie sheet and bake at 425 for about 15 minutes or until the veggies just begin to get tender.
Add in the softer veggies and stir to combine. Be sure all the vegetables are coated with the liquid mixture.
Bake for another 15 minutes or so until the root veggies are nice and tender.
Vegetables never tasted so good. You may or may not need a main dish to go along with this.
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Roasted Winter Vegetables Recipe
Roasted Winter Vegetables
- 12 cups vegetables cut into similar size. Use potatoes, sweet potatoes, carrots, peppers, onion, garlic cloves, mushrooms, zucchini, green beans.
- 3/4 cup olive oil
- 1/8 cup Worcestershire sauce plus 1 Tbsp
- 1 1/2 Tbsp paprika
- 1 Tbsp garlic salt
- Cut vegetables into similar size pieces. Keep root vegetables (potatoes, carrots) separate from softer vegetables.
- Mix together olive oil, Worcestershire sauce, paprika and garlic salt. Pour over vegetables.
- Place root vegetables on cookie sheet and bake at 425 degrees for about 15 minutes or until they begin to soften.
- Add in softer vegetables and turn vegetables on baking sheet making sure they are all coated in liquid mixture.
- Bake another 15 minutes or until the veggies are fork tender.