Roast a big batch of winter’s best veggies and enjoy serving them in a variety of ways. Best yet, skip most of the peeling and chopping by purchasing ready-to-cook squash, carrots and Brussels sprouts in the produce section.
- 1 package (1 lb.) baby carrots
- 1 container (1 lb.), peeled and cut-up squash or sweet potatoes
- 1 package (12 oz.) Brussels sprouts, halved
- 4 medium parsnips (1 lb.), peeled and cut in ¾” pieces
- 1 medium onion, cut in wedges
- ¾ cup chicken or vegetable broth
- 2 Tbsp. butter, cut in small pieces>
- ½ tsp. salt
- ¼ tsp. pepper
- Heat oven to 350F.
- Place vegetables, broth and butter in large covered roasting pan. Cover and bake 50 minutes, stirring halfway through roasting, just until tender. Remove from oven. Drain any juices from roaster. Season with salt and pepper.
- Increase oven temperature to 400F. Roast vegetables uncovered 10 to 15 minutes longer or until beginning to brown, stirring once. Serve immediately as directed below, or refrigerate in airtight container up to 3 days or in freezer up to 1 month.
- Reheat vegetables (thawed) in single layer on baking sheet at 350F 10 to 15 minutes, stirring once, until heated through.
Serve as a Side Dish: Toss vegetables with juice from half a lemon and sprinkle with fresh chopped herbs, such as dill, thyme or oregano.
Serve as a Salad: Toss hot vegetables with a splash of balsamic dressing; cool at least 20 minutes. Toss with cooked quinoa, baby spinach or arugula, dried cranberries or currants, and additional balsamic dressing.
Serve as a Pasta Dish: Combine hot, cooked tubular pasta, such as rotini, ziti or penne, with roasted vegetables, a drizzle of olive oil, finely shredded Parmesan cheese, sliced black or Kalamata olives, and chopped fresh basil.