Recipe: Roasted winter vegetables

Emily Schmidlapp cooking

Recipe author Emily Schmidlapp at a cooking competition at Chatham University’s Food Studies program.

Here’s a hearty dish that’s an easy, yummy, and affordable way to eat healthy any time of day.

Choose any combination of the following veggies:

Beets (keep separate from the other veggies)
Turnips
Rutabagas
Carrots
Potatoes
Parsnips
Winter squash (like butternut, pumpkin, red kuri, sweet dumpling, etc.)

  • Preheat oven to 450.
  • Peel veggies and chop into ¼-½ inch cubes.
  • Toss the beets with olive oil, salt and pepper and roast on a sheet pan for about 15 minutes.
  • After 15 minutes, add all the rest of the veggies (tossed in olive oil, salt and pepper).  If you have an onion or some garlic cloves lying around, throw them in too. (Peel and slice the onion. Use whole, unpeeled garlic cloves.)
  • Cook for an additional 30 minutes.  Veggies should be browned and cooked through.  If not, keep cooking them.

You can make this recipe in big batches and keep cooked veggies in the fridge.  Reheat in an oiled skillet until crispy–these make really tasty breakfast sides (like fancier hash browns).

One Response to Recipe: Roasted winter vegetables

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    Justin February 19, 2015 at 1:19 pm #

    You are so awesome Emily:)

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