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Recipe Connection: Roasted Winter Vegetables

I’ve been ready to try this recipe ever since my August trip to Minnesota, when my friend made me delicious Brussels sprouts and I tried fennel for the first time with my salmon. She showed me this winter veggie recipe with fennel in the same book as the sprouts and was even kind enough to email it to me later.

roasted winter vegetables (7)

It has been edited a bit, as happens with most recipes that dare to pass through my kitchen, although this one was the result of a faulty memory and poor prior planning, rather than a taste preference. I was purchasing ingredients based on a month-old memory, and I only hit some of them correctly.

My mistake allows me to share it with you during squash week, though, so it all worked out nicely in the end.

Recipe: Roasted Winter Vegetables

Ingredients:

1 fennel
2 turnips
3 carrots
2 parsnips
1-2 cups winter squash (I used buttercup)
3+ Tbs extra virgin olive oil
1 tsp fresh thyme
salt and pepper
2 Tbs chopped fresh parsley
roasted winter vegetables (2)

Method:

Cut all the vegetables into 2-inch chunks. Use only the bulbous part of the fennel and save the stalks and fronds for homemade stock or a versatile recipe in which anise-flavored celery would fit. To prepare the squash, you may need to place it, whole, into the oven during the preheat to soften in order to cut it in half. Scoop out the seeds, then cut into chunks. If using a butternut squash, you may be able to peel it with a vegetable peeler. You  might roast the rest of the squash at the same time and puree it for many different uses (see the Monday Mission).

 

In a large roasting pan or 9×13 glass dish, toss the vegetable chunks with at least 2 Tbs EVOO to coat. Add the thyme, salt and pepper and mix well. Roast in a preheated 400F degree oven for 30 minutes, turning every 10 minutes. Add the last Tablespoon (or more) of oil and continue roasting for 30 minutes, stirring occasionally, or until vegetables are brown and caramelized.

Serve immediately garnished with fresh parsley.

roasted winter vegetables (12)

As thyme and parsley are two of the only edible things growing in my garden right now, it seemed fated that I would try this recipe, even if I did forget that it called for a yam, not a squash, in the original.

My only beef with this recipe is that the parsnips did not get done at the same rate as the other veggies. If I make it again, I would tweak it more and roast the parsnips first for at least 20 minutes, or maybe steam them to give them a head start. I’d also cut them much smaller, or just skip the things altogether since they’re my least favorite.

I also might add more seasoning, perhaps some marjoram and additional thyme. I thought only 3 Tbs. of oil was asking a lot of the oil, and the dish needed a great deal more to cover all the vegetables with any flavor at all. It was a respectable and healthy fall side dish in the end, but not a way to “hide” your squash whatsoever. 🙂

Enjoy trying some new squash recipes this month, and do let us know if you find a winner!

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Roasted root vegetables on a glass plate garnished with herbs

Roasted Winter Vegetables

  • Author: Katie Kimball

Description

A healthy, simple fall and winter side dish featuring root vegetables. Roasting vegetables brings out natural sweetness, and with fresh thyme and parsley from the garden, these winter veggies are beautiful and delicious. 


Ingredients

Scale
  • 1 fennel
  • 2 turnips
  • 3 carrots
  • 2 parsnips
  • 12 cups winter squash (I used buttercup)
  • 3+ Tbs extra virgin olive oil (use the code STEWARDSHIP for 10% off at that site!)
  • 1 tsp fresh thyme
  • salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper
  • 2 Tbs chopped fresh parsley


ship kroger


Instructions

  1. To prepare the squash, you may need to place it, whole, into the oven during the preheat to soften in order to cut it in half.
  2. Scoop out the seeds, then cut into 2-inch chunks. If using a butternut squash, you may be able to peel it with a vegetable peeler.
  3. Cut all the vegetables into 2-inch chunks. Use only the bulbous part of the fennel and save the stalks and fronds for homemade stock or a versatile recipe in which anise-flavored celery would fit.
  4. In a large roasting pan or 9×13 glass dish, toss the vegetable chunks with at least 2 Tbs EVOO to coat.
  5. Add the thyme, salt and pepper and mix well.
  6. Roast in a preheated 400F degree oven for 30 minutes, turning every 10 minutes.
  7. Add the last Tablespoon (or more) of oil and continue roasting for 30 minutes, stirring occasionally, or until vegetables are brown and caramelized.
  8. Serve immediately garnished with fresh parsley.

Notes

You might roast the rest of the squash at the same time and puree it for many different uses (see the Monday Mission).

My only beef with this recipe is that the parsnips did not get done at the same rate as the other veggies. If I make it again, I would tweak it more and roast the parsnips first for at least 20 minutes, or maybe steam them to give them a head start. I’d also cut them much smaller, or just skip the things altogether since they’re my least favorite.

I also might add more seasoning, perhaps some marjoram and additional thyme. I thought only 3 Tbs. of oil was asking a lot of the oil, and the dish needed a great deal more to cover all the vegetables with any flavor at all. It was a respectable and healthy fall side dish in the end, but not a way to “hide” your squash whatsoever. 🙂

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7 thoughts on “Recipe Connection: Roasted Winter Vegetables”

  1. Pingback: 75 Real Food Side Dishes - Stacy Makes Cents

  2. Pingback: Felicitous Fennel Facts and Recipes « Urban Acres

  3. Katie,

    I’ve been reading up on fats and doing some research about safe oils to use in different types of cooking. I’m guessing then that you are okay for using EVOO in roasting? Sorry if you’ve already posted about this elsewhere; I did a search but didn’t find anything conclusive. Thanks in advance!

    Michelle

    1. Michelle,
      Yep – I tested the temp of EVOO in a 400F oven once, and I don’t think it even topped 200F after 20 minutes. EVOO should be a yummy choice for roasted vegs of any kind! 🙂 Katie

  4. After reading this post only once, I was brave enough to try roasting veggies all by myself like a big girl… BUT it didn’t work.

    Picked an acorn squash (cuz I thought that’s what you use.) Then didn’t remember how you said to soften it, so I tried to peel it cold. Not so much. Since I paid $1.01 for it and it was just frustrating me, I threw it in the trash!

    Rereading and will try again 🙂

    1. Aw, Jolon – that’s certainly one way to take care of your squash! I’m glad you’re trying again – just hack it half first, esp. those knobbly acorn squashes. 😉 Katie

  5. We’ve just discovered roasted veggies here – and love them! I think it’s time to branch out into the fall veggies now! These look good!

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