The essence of fall and winter is root vegetables. Did you know that root vegetables nutritionally support your gut microbiome? Have a different one every day for happy gut bacteria!
Here I am using parsnips, turnips both rutabaga and purple top, leeks, brussels sprouts and winter squash. Cutting them in slightly different sizes insures they will all cook evenly.
Roasted Winter Vegetables
(Serves 4-6)
I love this vegetable dish with my fall and winter dinners. Roasting vegetables is an easy, tasty, and healthy way to enjoy winter vegetables. They also smell wonderful while they roast!
1 cup winter squash (butternut or buttercup), peeled and cut into 1-inch slices
1 medium parsnip, unpeeled, cut into ½-inch matchsticks
1 small rutabaga turnip
1 small purple top turnip
1 large leek, green top removed, bottom sliced into 1/2” diagonals
8 Brussels sprouts, halved
3 Tbs extra virgin olive oil
1 tsp rosemary leaves, dried
2 tsp thyme leaves, dried
¼ cup chopped parsley
1 tsp sea salt
Option: 8 small white onions or 1 medium yellow onion, peeled and sliced into quarters
1. Preheat oven to 425°F. Line 1-2 cookie sheets with parchment paper and set aside. You will cut and combine all vegetables in a large bowl.
2. Clean and remove outer leaves of Brussels sprouts and cut in half if they are large. Put cut leek bottoms in a small bowl of water and let them soak for a few minutes. This will help remove the dirt in between the leaves. Remove leeks by hand and drain. Combine.
3. Do not peal the parsnip but chop into 1/2 inch matchsticks. Cut turnips into larger matchsticks than the parsnips because the parsnips are dryer than the turnips. Place all vegetables in a large mixing bowl. Peel winter squash and sweet potato and cut into 2 inch by ½ pieces.
2. Drizzle oil over the vegetables and toss thoroughly to coat. Add thyme, rosemary, parsley and salt and toss again. Arrange vegetables in one single layer on a baking sheet covered with parchment paper. If the pan is too small to accommodate all these vegetables use a second pan. Do not cover. Bake for 40 minutes. Vegetables will be tender and slightly caramelized at their tips. Depending on the size of the cut you make, you will have to adjust cooking time a little less or more. The smaller the cut, the quicker the vegetables will cook. The quicker it cooks the less it will caramelize.
Serving Suggestion: This is a wonderful side dish to serve with a bean casserole, chicken, turkey, or lamb. It is very sweet and satisfying and you will want to have extras. Also, these are great on a salad made from spring greens with nice balsamic vinaigrette.
Bites of Insight: To remove the skin on small pearl onions, place them in boiling water for one minute. Remove, strain, and cool. Cut off a little of the root end of each onion and squeeze that end. The onion should pop right out of the skin. Larger onions can be cut into wedges that will stay together if you leave some of the root end on as you slice.
WATCH my YOUTUBE channel for this demo: The Passionate Vegetable.
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