Roasted Winter Vegetable Medley Food

ROASTED WINTER VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
• Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
• Remove from oven, combine squash and other vegetables and stir together.

ROASTED WINTER VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

ROASTED ROOT VEGETABLE MEDLEY

Steps:

• Preheat the oven to 400 degrees F.
• Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
• Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

ROASTED ROOT VEGETABLE MEDLEY

Steps:

• Preheat oven to 400 degrees F.
• Line two baking sheets with foil and spray with olive oil spray.
• Place the chopped vegetables except the garlic in a large bowl.
• Drizzle with the olive oil, and season well with salt and pepper.
• Toss to coat all the vegetables with the oil, then spread the vegetables on the two prepared baking sheets.
• Roast the vegetables for about 40 to 45 minutes, adding the garlic and chopped rosemary halfway, until the vegetables are tender and beginning to brown.
• Remove from the oven and allow to cool to room temperature.
• Place in a bowl or on a platter and drizzle with the vinegar and extra virgin olive oil if using.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees.
• Line a 10x15 baking sheet with heavy duty aluminum foil.
• In large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly.
• Transfer vegetables to foil lined baking dish and place in single layer.
• Place in oven and roast for about 25 minutes, stirring every 10 minutes until soft.
• Remove from oven and sprinkle with freshly grated parmesean cheese, if desired.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
• Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

ROASTED WINTER VEGETABLES

Steps:

• Preheat the oven to 400°F/200°C/gas 6. Peel and cut the vegetables into equal sized pieces, about 1-in/2.5-cm chunks. Toss vegetables and onions in olive oil in a large bowl and season generously with salt and pepper.
• Spread the pieces out in a single layer on one or two roasting pans/trays so that the vegetables don't touch. Roast until the veggies are lightly browned and just tender, 45 minutes to 1 hour, depending on the vegetable. Remove and toss with additional olive oil. Season with salt and pepper and garnish with parsley before serving.

WINTER VEGETABLE MEDLEY

Steps:

• Place the first 6 ingredients in a greased 13x9 inch baking dish.
• In a bowl, mix together the butter, sage, sage, garlic, salt, and pepper; drizzle over the vegetables.
• Cover and bake at 375 degrees for 40-50 minutes or until tender.

WINTER VEGETABLE MEDLEY

Steps:

• Place vegetables in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the butter, sage and garlic; drizzle over vegetables. Cover and bake at 375° for 40-50 minutes or until tender.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.