Garlic Roasted Winter Vegetables Recipes

ROASTED WINTER VEGETABLES

Provided by Valerie Bertinelli

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

Roasted Winter Vegetables image

Steps:

Preheat the oven to 425 degrees F.
Toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt and pepper to taste in a large bowl. Arrange in 1 layer on a rimmed baking sheet. Roast, stirring once, until tender and golden brown in places, about 25 minutes. Stir in the lemon zest and transfer to a bowl for serving.

Ingredients

5 medium carrots, peeled and cut on the bias into 2-inch lengths
4 medium-large parsnips, peeled, halved lengthwise and cut on the bias into 2-inch lengths
3 medium golden beets, peeled and halved, or quartered if large
1 bunch radishes, trimmed and halved, or left whole if small
4 sprigs thyme
2 garlic cloves, coarsely chopped
3 tablespoons olive oil
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 teaspoon finely grated lemon zest

ROASTED WINTER VEGETABLES

A few simple touches and a blast of heat enhance the natural sweetness of fresh veggies. -Donna Lamano, Olathe, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 11

Roasted Winter Vegetables image

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.

Nutrition Facts : Calories 115 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.

Ingredients

3 small red potatoes, cubed
2 medium carrots, chopped
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 cup cubed peeled butternut squash
3 shallots, peeled and halved
1 whole garlic bulb, cloves separated and peeled
4-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

GARLICKY ROASTED VEGETABLES

This is one of our favorite recipes for garlic roasted vegetables. Easy to make and very wholesome.

Provided by grithcel

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 50m

Yield 4

Number Of Ingredients 13

Garlicky Roasted Vegetables image

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Place broccoli, onion, potato, bell peppers, onion, green beans, Brussels sprouts, mushrooms, and garlic in a baking dish; add pepper, salt, and lemon juice. Toss with olive oil.
Roast in the preheated oven until tender, about 20 minutes, stirring halfway through cooking time.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 21.8 g, Fat 10.7 g, Fiber 4.9 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 324.1 mg, Sugar 4.7 g

Ingredients

1 small head broccoli, cut into florets
1 medium red onion, quartered
1 medium red potato, thinly sliced
1 small red bell pepper, sliced
1 small orange bell pepper, sliced
8 each fresh green beans, halved
3 sprouts Brussels sprouts, cut into thirds
2 medium fresh mushrooms, sliced
5 cloves garlic, peeled
1 teaspoon ground black pepper
½ teaspoon salt, or to taste
⅛ teaspoon fresh lemon juice
3 tablespoons olive oil, or to taste

SLOW-ROASTED WINTER VEGETABLES

This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies.

Provided by Janis

Categories Side Dish Vegetables Sweet Potatoes

Time 2h10m

Yield 12

Number Of Ingredients 13

Slow-Roasted Winter Vegetables image

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 49.6 g, Fat 5 g, Fiber 8.3 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 207.3 mg, Sugar 7.5 g

Ingredients

1 medium butternut squash, chopped into 1/2-inch cubes
2 medium yams, chopped into 1/2-inch cubes
2 medium sweet potatoes, chopped into 1/2-inch cubes
2 medium parsnips, chopped into 1/2-inch cubes, or more to taste
4 medium carrots, chopped into 1/2-inch cubes, or more to taste
1 large turnip, chopped into 1/2-inch cubes
8 medium (blank)s fresh mushrooms, quartered, or more to taste
3 each shallots, roughly chopped
1 bulb garlic, cloves sliced lengthwise in half
2 sprigs fresh rosemary, coarsely chopped
1 teaspoon coarse sea salt
¼ teaspoon ground black pepper
¼ cup olive oil

ROASTED WINTER VEGETABLES

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

Roasted Winter Vegetables image

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.

Ingredients

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

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Garlic Roasted Winter Vegetables Recipes

ROASTED WINTER VEGETABLES

ROASTED WINTER VEGETABLES

A few simple touches and a blast of heat enhance the natural sweetness of fresh veggies. -Donna Lamano, Olathe, Kansas

GARLICKY ROASTED VEGETABLES

This is one of our favorite recipes for garlic roasted vegetables. Easy to make and very wholesome.

SLOW-ROASTED WINTER VEGETABLES

This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies.

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