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Roasted Winter Vegetables

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 to 8 servings
Category
Vegetables
Course
Side Dishes
Sources
The OFA Recipes for Every Season

If you are in need of a quick and easy meal or side dish, try these roasted winter vegetables! This colorful and flavorful recipe tastes great alongside roasted chicken, or you can make it vegetarian and serve with rice. It can also be adjusted based on your veggie preference! For winter squash, we recommend using butternut. Enjoy! 

Ingredients
1 firm eggplant, cut into cubes
sea salt
2 or 3 parsnips, peeled and diced
1 large winter squash, peeled and cut into cubes
4 carrots, peeled and diced
1 to 2 fennel bulbs, sliced
2 large red onions, sliced
6 cloves garlic, sliced
1/4 cup olive oil
2 to 3 tablespoons freshly chopped rosemary
crushed red pepper flakes, to taste

Instructions

Place a colander over a large bowl and add eggplant pieces. Sprinkle liberally with sea salt and toss eggplant a few times. Leave the colander to drain over the bowl for 30 minutes. Rinse away salt and pat eggplant until completely dry.

Preheat oven to 400 degrees F.

Put vegetables and garlic in a large bowl and add oil. Toss to coat all veggies. Sprinkle with rosemary and crushed pepper flakes and toss again. Arrange vegetables in a single layer in a large roasting pan. Roast vegetables, turning them occasionally so they don’t stick or burn, until they are browned and tender, about 40 to 60 minutes.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Anne</span> Mon, 03/07/2022 - 08:51
Fennel is one of the oldest known Herbs used in cooking + spices; Fennel is mentioned in the Bible~