Roasted Winter Vegetable Medley
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium butternut squash (about 1½ pounds), peeled, seeds and membranes scraped away, and cut into ¾ to 1-inch dice
- 2large carrots, peeled and cut into ¾-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
- 1large parsnip, quartered, cored, and cut in ¾-inch pieces
- 1medium-size fennel bulb, quartered, cored and cut in ¾ inch pieces
- 1medium or large red onion, cut in large dice
- 3tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
- Optional: Chopped fresh rosemary, thyme or sage, about 2 teaspoons
Nutritional analysis per serving (6 servings)
156 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 2 grams protein; 546 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
- Step 2
Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
- Step 3
Remove from oven, combine squash and other vegetables and stir together.
- Advance preparation: Roasted vegetables will keep for 3 or 4 days in the refrigerator. Cover the bowl so they don’t dry out. To reheat, toss in a pan with a small amount of olive oil.
Private Notes
Comments
I made this dish twice, and it was a big hit at both parties. The second time I diced fresh ginger in place of the black pepper, added a bit of sweet paprika, and it came out great. Very easy to make delicious, but if you're doubling the recipe for a group, be prepared for a lot of cutting and coring. I cooked the butternut squash first, and cut up the rest of the veggies while that was cooking.
I used coconut oil instead of olive oil. It was delicious.
Let cool and blend with water for an amazing soup!
For anyone else who finds this recipe uninteresting (I'm an enormous fan of Ms. Shulman, but this one was not a winner for me or my guests), I advise instead Ottolenghi's roasted vegetables with caper dressing, which can be found in his "Plenty" and a lot of other places on the web. I imagine this would be a delicious soup as recommended below, though.
Some variation of this is on our menu multiple times per week - well before ever seeing this "recipe". It makes veg more attractive to children, means you only have to do some greens on the side and the protein on overtop and how anyone can say its hard work is beyond me apart from the pumpkin. To get those to submit to being cut up easily microwave them for a few mins before dealing with them and do what the Aussies do which is leave skin on. Sweet potatoes go well with them too.
This was great. I did add potatoes, and substituted shallots for the red onion since I didn't have any of the latter. I sprinkled some grated ginger over it when I switched the pans. This was our dinner last night. It was fabulous. I will make it again, though it was a lot of work prepping the vegetables. It definitely was worth it.