Winter Veggies Recipes

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.

Steps:

• Note: The original recipe called for 1/2 cup of butter, but I chose to reduce it as I felt it was way to much. You may choose to use the full amount though.
• In a large pot fitted with a steamer basket, bring water to a boil and add cauliflower florets, cook for 3 minutes.
• Then the broccoli for 3 minutes.
• Add the snow peas for 3 minutes.
• Then the tomatoes for 3 minutes.
• Check for doneness.
• Transfer vegetables to a large mixing bowl and season with garlic powder and salt and pepper, to taste, and toss with melted butter.
• Place in a warmed bowl and serve family style.

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.