Oven-roasting vegetables in the dead of winter is one of my most favorite pastimes—prep time is minimal and the aroma of roasting vegetables is amazing as it fills your house….mmmm!
While parsnips, potatoes and carrots are my top go-to vegetables in the winter, you can customize this recipe by using your favorite vegetables (beets, Brussels sprouts and/or cauliflower work beautifully). To make this recipe even easier, you can use baby carrots and fingerling potatoes and leave them whole – just remember to parboil them (partially cook by boiling) separately so as not to over cook the smaller ones or undercook the bigger vegetables.
Here are the ingredients:
- 1 lb parsnips
- 2 lbs of small red potatoes or fingerling potatoes
- 1/4- 1/2 lb of carrots (more if you have a tendency towards sweet things)
- 3-4 cloves of garlic
- Salt and pepper
- 2-3 TB Olive oil
- 5 sprigs of fresh rosemary or thyme (in a pinch you can use dried herbs, just adjust your quantities)
Here’s the how-to:
- Turn on the oven to 375 degrees
- Scrub the parsnips, potatoes and carrots clean. I like the texture and look of unpeeled vegetables but if you don’t, feel free to remove the skins before moving to the next step
- Cut the vegetables into cubes as close to the same size as possible
- In a pot of boiling water on the stove, par-cook the vegetables until tender but not falling apart. Remember, they will be roasting in the oven for a good 30-45 minutes so you don’t want to overcook them!
- Remove from heat and drain the vegetables
- Toss the vegetables with the garlic, oil and seasonings and place into a roasting pan or casserole dish big enough to accommodate the vegetables in one layer. Piling them on top of one another will steam the vegetables instead of caramelizing them which is where so much of the delicious flavor comes from
- Put them into the oven and cook until browned, turning 1-2 times to make sure all sides get toasted and crispy
- Serve hot right away with dinner and enjoy! If there are any leftovers (which is rare in my house!) chill the vegetables and toss with some baby arugula leaves and a simple shallot vinaigrette for a fantastic winter salad!