Honey Rosemary Roasted Winter Vegetables Food

OVEN-ROASTED WINTER VEGETABLES

Steps:

• Preheat oven to 450F.
• Place very large roasting pan in oven and heat for 15 minutes (or 2 large roasting pans – vegetables should be in single layer).
• Remove from oven.
• Add 2 tblsps olive oil to pan (or 1 tblsp to each of 2 pans).
• Add vegetables, garlic and herbs.
• Drizzle remaining oil and lemon juice over.
• Season and toss to coat.
• Roast until tender, stirring occasionally, about 1 ¼ hours.

ROASTED WINTER ROOT VEGETABLES

Steps:

• Oven to 400 degrees.
• Cover a sheet pan with foil.
• Toss the vegetables with the thyme, rosemary, olive oil and salt and pepper to taste.
• Pour into the sheet pan, spreading them out so they lay in a single layer.
• Pour the water into the pan, cover with foil, bake for about 30 minutes.
• Take the foil off the pan, and continue to roast, stirring once, until softened and beginning to brown, probably another 20 minutes.
• Serve warm.

ROSEMARY ROOT VEGETABLES

Steps:

• Preheat oven to 425°. Place vegetables in a large bowl. In a small bowl, combine oil, rosemary, garlic, salt and pepper. Pour over vegetables; toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, stirring once, until tender, 20-25 minutes.

ROASTED WINTER VEGETABLES

Steps:

• Place the first seven ingredients in a greased 15x10x1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat., Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally.

ROASTED ROOT VEGETABLES WITH ROSEMARY

Steps:

• Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
• Spray 2 heavy large baking sheets with nonstick spray.
• Combine all remaining ingredients except garlic in very large bowl; toss to coat.
• Season generously with salt and pepper.
• Divide vegetable mixture between prepared sheets.
• Place 1 sheet on each oven rack.
• Roast 30 minutes, stirring occasionally.
• Reverse positions of baking sheets.
• Add 5 garlic cloves to each baking sheet.
• Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
• (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
• Makes 8 servings.

ROSEMARY HONEY

Steps:

• Bring honey and rosemary to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor.

HONEY-ROSEMARY ROASTED WINTER VEGETABLES

Steps:

• Put vegetables into ovenproof baking dish, large enough to allow one layer. Pour olive oil and honey over the vegetables, and toss well. Snip as much of the rosemary off the stems as you can, and tuck the stems among the vegetables. Season well with salt and pepper.
• Roast at 375 until potatoes and parsnips are tender, and broccoli begins to caramelize, about 25 minutes.