If you catch me around here early in the morning these days, there's a good chance I'm making one of three things: muffins, a hearty soup, or roasted veggies.
They're all my go-to's, but roasted veggies are the simplest. Just some favorite winter vegetables, a coating of good olive oil, and a sprinkle of black pepper. That's it. No salt, and no other seasonings. I like making meals that my loved ones can add their own seasonings and condiments. Sometimes that's a dash of sea salt. Sometimes it's a drizzle or puddle of ketchup, barbecue sauce, or mustard.
Any way you like to top your roasted veggies, I'm all about using more wintry veggies this time of year. Sure, you can roast peppers and zucchini and tomatoes, but there's just something about choosing winter vegetables in the cold weather months.
And I don't go too crazy on technicalities here. I prefer to buy as local as possible, but since a lot of these veggies don't survive all winter, I buy produce from elsewhere too.
I just find that the more wintry veggies are more warming this time of year, and heat up a home just right. So good.
Here are some ideas to get you started...
Alliums: onions, garlic, and shallots
Brassicas: broccoli, cauliflower, cabbages, and Brussels sprouts
Root veggies: carrots, beets, parsnips, turnips, and rutabaga
Tubers: potatoes and sweet potatoes
Winter squashes: butternut, acorn, delicata, and hubbard
And here are a few of my favorite combos...
potatoes + sweet potatoes
carrots + parsnips + Brussels sprouts
cauliflower + delicata squash + garlic
Roasted Winter Veggies
- favorite winter veggies
- olive oil
- black pepper
Preheat oven to 400°F. Chop up veggies so that they're all approximately the same size. Drizzle with olive oil, then use your hands to coat the veggies with an even amount of oil.
Spread in a thin layer on baking sheets. Cook for approximately 40 minutes, being sure to stir the veggies once halfway through.
Eat right away with favorite seasonings, or store in the fridge for up to 3 days.
Photo by Josh Valinsky.