Roasting is the very best way, I think, to prepare winter vegetables. Hardy and sturdy, they hold up to high temperatures well. And roasting allows natural sugars to caramelize, intensifying flavours while maintaining nutrients – none are lost to cooking water. Best of all, most winter veggies cook at about the same speed, meaning you can toss them together on a roasting sheet and let them do their thing in the oven while you get the rest of dinner ready. High reward (and nutrition) for minimum effort.
Measurements here are approximate – all you really need to do is toss cubed veggies in oil and roast on a rimmed baking sheet until they’re tender and the edges are turning golden. Feel free to play around with sturdy winter vegetables – everything from potatoes to celeriac root to rutabaga. I like to roast red beets separately so that they don’t stain the rest – simply wrap in foil and roast directly on the rack alongside the pan. When you’re ready to serve, slice them into the general population.
Roasted Winter Vegetables
1 lb. sweet potatoes, peeled and cut into 1-inch pieces
1/2 lb. parsnips or rutabaga, peeled and cut into 1-inch pieces
1 lb. carrots, peeled and cut into 1-inch pieces
1 lb. golden beets, peeled and cut into 1-inch pieces
2 onions, cut into wedges (keep stem ends intact)
2 Tbsp. chopped fresh rosemary
1/4 cup olive or other vegetable oil
1 head garlic, cloves separated and peeled
Preheat the oven to 425°F. Combine all the ingredients (except garlic) in very large bowl; toss to coat. Spread out in a single layer on a heavy rimmed baking sheet and sprinkle with salt and pepper. Roast for 30 minutes, stirring once or twice, then add the garlic and roast for another 30 minutes, or until the veggies are soft and turning golden.
Serve immediately. Serves 6-8.
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