Roasted Winter Veggies

December 28, 2009

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The icy, wintery air outside gives me cravings for hearty, soothing meals that warm the soul. Some of my favorite winter treats are also the simplest to make. Roasted winter vegetables require little prep time and even less money before sitting down to a hot, comforting dinner. They are also an easy side dish to serve at dinner parties with several guests.

Ingredients:
Your favorite winter veggies (turnips, potatoes, sweet potatoes, butternut squash, carrots, onion, etc)
evoo
salt and pepper
cayenne pepper and coriander seed and red pepper

Directions:
Preheat oven to 400 degrees. Prep veggies by chopping them into manageable pieces (bite sized). Place veggies in a med bowl and toss with evoo. Spread on baking sheet and sprinkle with seasonings (feel free to use whatever you like). Bake for approximately 30 min or until tender. Serve.

For a recent dinner party I hosted, I made an all vegetarian meal pairing the roasted winter veggies with cooked collard greens and brussel sprouts. The plate was balanced with flavor and texture, as colorful as a rainbow. I got a lot of compliments on this very simple, very inexpensive dish.
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Other posts you may enjoy:

  1. Balsamic Roasted Vegetables
  2. Golden Roasted Rosemary Potatoes
  3. Roasted Turnips with Apples
  4. Oven Roasted Turnip Fries
  5. Sweet and Spicy Roasted Japanese Pumpkin

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