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Quick-Roasting Winter Vegetables

Source: Fine Cooking - Issue 25
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Active Time:  44 Minutes

  Servings vary
RECIPE INGREDIENTS
1 pound or more vegetable of choice (sliced as described in chart below)
About 2 tablespoons vegetable or olive oil (see chart)  
About 1/2 teaspoon kosher salt (see chart)
About 1 tablespoon fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)
Quick-Roasting Winter Vegetables Recipe at Cooking.com
DIRECTIONS
Heat the oven to 450 degrees F. Combine the sliced vegetables, oil, salt, and herbs in a bowl. Toss to coat thoroughly. Arrange the vegetables in a single layer without crowding on a large parchment- or foil-lined rimmed baking sheet. Roast until soft on the inside (test with the tip of a knife or a wooden skewer) and browned on the outside (check the bottoms). If you like, flip the vegetables halfway through cooking. Serve warm or at room temperature, or with dressings.


How to Slice and Season Winter Vegetables for Quick-Roasting
VegAmountTrim/SliceToss WithAt 450 DegreesPortions
beets1 pound (about 3 medium)leave unpeeled, scrub root, cut off ends, slice 1/16-inch thick2 Tbs. Oil
1/2 to 1 tsp. Kosher salt
1/2 to 1 Tbs. Fresh herbs
18 minutes3 to 4
carrots1 pound (about 5 large)trim ends, peel, slice on sharp diagonal 3/16-inch thick2 Tbs. Oil
1/2 to 1 tsp. Kosher salt
1/2 to 1 Tbs. Fresh herbs
18 minutes3 to 4
celery root1 1/2 pounds (about 1 medium)trim ends, cut away all thick skin, cut bulb in half, slice 1/4-inch thick2 Tbs. Oil
1/2 to 1 tsp. Kosher salt
1/2 to 1 Tbs. Fresh herbs
18 minutes2
red onions1 pound (about 3 small)trim ends, peel, slice 1/4- to 3/8-inch thick2 Tbs. Oil
1/2 to 1 tsp. Kosher salt
1/2 to 1 Tbs. Fresh herbs
22 to 24 minutes2 to 3
parsnips1 pound (about 4 large)trim ends, peel, slice on sharp diagonal 3/16-inch thick2 Tbs. Oil
1/2 to 1 tsp. Kosher salt
1/2 to 1 Tbs. Fresh herbs
20 to 22 minutes2 to 3
red potatoes1 pound (3 to 4 small)leave unpeeled, scrub, slice 3/16-inch thick2 Tbs. Oil
1 tsp. Kosher salt
1/2 to 1 Tbs. Fresh herbs
20 to 22 minutes2 to 3
sweet potatoes1 1/2 pounds (2 medium)leave unpeeled, scrub root, slice 1/4-inch thick2 1/2 Tbs. Oil
1 tsp. Kosher salt
1 Tbs. Fresh herbs
20 to 22 minutes4
turnips1 pound (about 3 small)leave unpeeled, scrub root, cut off ends, slice 1/8- to 3/16-inch thick2 Tbs. Oil
1/2 to 1 tsp. Kosher salt
1/2 to 1 Tbs. Fresh herbs
25 minutes2
winter squash1 pound (about 2 small acorn or 3 delicata)trim ends, cut horizontally into 1/2-inch slices, cut seeds away by running a paring knife around the inside of rings2 1/2 Tbs. Oil
1 1/2 tsp. Kosher salt
1 Tbs. Fresh herbs
20 to 22 minutes3 to 4


Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Servings vary
Calories: 399
Sodium: 2101mg
Fiber: 11g
Carbohydrates, Total: 36g
Protein: 4g
% Cal. from Fat: 68%
Fat. Total: 30g
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