Roasted Winter Vegetables

Roasted Winter Vegetables

  • Total:65 mins
  • Prep:20 mins
  • Cook:45 mins
  • Yield:6 servings

Today I will tell you a Great Roasted Winter Vegetables  Recipe you can easily make this recipe at home. Panzanella is a Tuscan bread salad that includes seasoned cubes of toasted bread, tossed in an olive oil vinaigrette dressing alongside with an assortment of raw vegetables. The concept is similar to the Middle Eastern fattoush salad which includes toasted pita bread.

Three big reasons to roast winter vegetables. Foremost, roasting makes winter vegetables of all kinds—root vegetables and brassicas—beautifully delicious. The insides get tender and sweetened while the outsides get browned and even slightly crispy.

This recipe is so wonderful!

  • 1 head Romanesco
  • And add 1 rutabaga
  • 1 medium golden beet
  • 4 small parsnips
  • 6 large button mushrooms
  • 4 heads of shallot
  • 2 tablespoons olive oil
  • 1/2 teaspoon fine sea salt

Steps to Make It

step 1

Gather the ingredients.

step 2
step 3
step 4
step 5
Trim and peel the beet. Cut it into bite-size chunks.
step 6
Trim and peel the parsnips. Cut them into quarters lengthwise. Thoughtfully cut out and discard the woody core from their centers.
step 7
Trim the mushrooms and cut in half or quarters, depending on length.
step 8
Trim and peel the shallots, separating them into personal cloves.
step 9
Now put all the vegetables in a bowl, drizzle them with the olive oil, and toss to coat them smoothly with the oil. Or, you can work with the vegetables in an organization and keep them separated while you roast and serve them.
step 10
Sprinkle evenly with the salt and roast as far as the vegetables are tender and browned about 50 minutes.
step 11
Spread the vegetables on the prepared baking sheet in a private layer (use a second sheet if you need to to keep them in a single layer—this will ensure they roast and don’t steam).
step 12
Check the vegetables after 40 minutes and turn for more even browning in the end. Serve hot or warm.

Variations

step 1

Spice it up—add 1/4 teaspoon chili flakes or a minced fresh chile with the salt.

step 2

Toss in a sprig of rosemary or thyme when you toss the vegetables with the oil for a soft note of these all-forceful herbs.

step 3

Drizzle with a teaspoon or two of balsamic vinegar before serving for a sweetened note.

step 4
Drizzle with a teaspoon or two of toasted sesame oil for a nutty sweetness.

 

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