Best 8 Herbed Roasted Winter Vegetables Recipes
With the arrival of winter comes a bounty of hearty and flavorful vegetables that are perfect for roasting. From earthy root vegetables like carrots and parsnips to vibrant brassicas like Brussels sprouts and broccoli, the options are endless. Roasting these vegetables not only intensifies their natural sweetness but also caramelizes their edges, creating a delightful crispy texture. The addition of herbs, such as thyme, rosemary, and sage, adds an aromatic touch that elevates the dish to a whole new level. Whether you're looking for a healthy side dish or a vegetarian main course, herbed roasted winter vegetables are a delicious and satisfying option that is sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED WINTER VEGETABLES
Steps:
- Pre-heat your oven to 375 F.
- Pull the little leaves off of the fresh herb stems until you have about a tablespoon of them. Set them aside along with another few whole sprigs of the herbs.
- Cut the carrots, turnips, parsnips, potatoes, squash, and celery (or celery root) into about 1-inch pieces. Cutting the vegetables the same size helps ensure they cook evenly.
- Transfer the cut vegetables, along with the shallots and garlic, to a large baking pan. Drizzle with olive oil, season with kosher salt and black pepper, sprinkle with the herb leaves and toss to combine. Place the whole herb sprigs in the pan with the veggies.
- Roast for 45 minutes or until the vegetables are lightly browned and tender but not too soft.
- Remove the whole herb sprigs from the pan and let the vegetables cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 313 kcal, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 8 g, Protein 5 g, SaturatedFat 2 g, Sodium 133 mg, Sugar 10 g, Fat 14 g, ServingSize 8 Servings, UnsaturatedFat 0 g
HERBED ROASTED WINTER VEGETABLES
Categories Garlic Herb Vegetable Side Roast Thanksgiving Root Vegetable Squash Fall Winter Healthy Shallot Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Melt butter with olive oil in small saucepan over medium-low heat. Combine red beets, large pinch of thyme, large pinch of savory, and 1 tablespoon melted butter mixture in medium bowl. Sprinkle with salt and pepper and toss to coat. Turn beets out onto 1 side of 1 prepared sheet. Combine all remaining vegetables and herbs, garlic, and remaining butter mixture in large bowl. Sprinkle generously with salt and pepper and toss to coat. Divide vegetable mixture between prepared baking sheets.
- Roast vegetables 30 minutes. Reverse baking sheets and continue to roast until all vegetables are tender, stirring occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm in 350°F oven about 20 minutes.) Transfer to platter and serve.
ROASTED WINTER VEGETABLES
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.
GARLIC ROASTED WINTER VEGETABLES
These colorful vegetables boasting a subtle herb flavor roast to perfection and are guaranteed to become a holiday favorite. They complement almost any entrée and are easy to prepare. -Donna Lamano, Olathe, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Peel the carrots, turnip and parsnip; cut into 1-in. pieces. Place in a large bowl; add the potatoes, squash, garlic, shallots, oil, salt, thyme and pepper. Toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, at 400° for 45-50 minutes or until tender, stirring once.
Nutrition Facts : Calories 135 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
HERB-ROASTED VEGETABLES
Frozen vegetables can often be bland by themselves. But tossing them with a little olive oil and some seasonings and then baking brings out their wonderful flavor.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place vegetables in a single layer in an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 20-23 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 144 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 400mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.
SOFT ROASTED WINTER VEGETABLES WITH HERBS
Make and share this Soft Roasted Winter Vegetables With Herbs recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 57m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 deg.
- Place vegetables in a roasting pan.
- Add oil, herbs, salt and pepper, and toss well to mix.
- Shake roasting pan to scatter vegetables evenly.
- Roast turning vegetables with a spatula occasionally for 45 minutes or until soft and brown.
Nutrition Facts : Calories 160.3, Fat 5.4, SaturatedFat 0.8, Sodium 25.9, Carbohydrate 26.5, Fiber 3.2, Sugar 2, Protein 3.5
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
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
HERB ROASTED ROOT VEGETABLES
This is a wonderful winter side dish. It uses some common root vegetables, and tastes great next to just about any meat dish, roast, steak, chicken, or pork. Its super easy, and tastes great.
Provided by SaffronMeSilly
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 375.
- in a gallon sized ziplock bag, combine all ingredients and shake vigorously to coat all the veggies.
- spread veggies evenly onto a 13 x 9 inch baking dish.
- bake for 30-40 minutes until slightly browned and cooked through.
Nutrition Facts : Calories 142.5, Fat 3.6, SaturatedFat 0.5, Sodium 339.6, Carbohydrate 25.8, Fiber 4.1, Sugar 4, Protein 3
Tips:
- Choose the Right Vegetables: Select firm and fresh winter vegetables that are in season for the best flavor and texture. Some popular options include butternut squash, carrots, parsnips, turnips, potatoes, and Brussels sprouts.
- Cut Vegetables Evenly: Cut the vegetables into uniform-sized pieces so that they cook evenly. This will help prevent some vegetables from becoming overcooked while others remain undercooked.
- Season Generously: Don't be afraid to season the vegetables well with salt, pepper, and herbs. This will help bring out their natural flavors and make the dish more flavorful.
- Roast at High Temperature: Roasting the vegetables at a high temperature will help caramelize them and give them a slightly crispy exterior. Aim for a temperature between 425°F and 450°F.
- Toss the Vegetables: Toss the vegetables halfway through the roasting process to ensure that they cook evenly and brown on all sides.
- Add Flavorful Herbs: Incorporate fresh or dried herbs like thyme, rosemary, sage, or parsley to enhance the flavor of the roasted vegetables.
Conclusion:
Roasted winter vegetables are a delicious and versatile side dish that can be enjoyed as part of a main meal or as a snack. By following these tips, you can create perfectly roasted vegetables that are packed with flavor and nutrition. Experiment with different combinations of vegetables and herbs to find your favorite roasted vegetable recipe. You can also try different roasting techniques, such as adding a drizzle of olive oil or balsamic vinegar, or using a roasting pan with a lid to create a more tender texture. With a little practice, you'll be able to roast vegetables like a pro!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
