Roasted Winter Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 bag "Golden Nugget" or other fingerling (tiny) potatoes (you can substitute "new potatoes" or the tiny red potatoes - as long as they're small)1 bag pearl onions1 sweet potato1 butternut squash1 bag parsnips (giant white carrots)optional: 1 small box brussels sprouts, if you're not a supertaster who hates themolive oilfresh rosemaryfresh thyme
Prep: scrub potatoes, remove outer layer onions, peel and cube squash, peel and cube sweet potato, peel and slice parsnip.
Oven temp: 350 to 375 F
Cooking time: 1 hour (60 minutes)
Detailed instructions:
Scrub the potatoes, but you don't have to peel them. Peel the outer layer off the onions. Peel the sweet potato and cut it into 1" cubes. Peel the butternut squash and cut it into 1" cubes. Scrub and peel the parsnips, cutting off the tops, and cut them into 2" long segments at the thin end, 1" long segments at the thick end. Remove any wilted leaves from the brussels sprouts.
Place all the veggies in a large baking dish or casserole dish. Bloop a few tablespoons of olive oil over them, and toss till everything has a very slight touch of olive oil on it. Now strip the leaves from 4-5 branches of rosemary, and from 4-5 branches of thyme, and sprinkle them over the veggies. Toss the veggies again, so that the herbs are distributed throughout. Roast, uncovered, in a 350° to 375° F oven for about one hour, or until a fork stuck in a potato or cube of sweet potato goes in easily. Serve hot. This makes a lot - 8 people or so's worth - so if there are leftovers, they taste just fine rewarmed the next day.
The even easier version of this recipe:
Instead of all those kinds of veggies, just get one bag of the Golden Nugget potatoes and one bag of some other kind of tiny potatoes - "new potatoes" or "fingerlings" or anything else where each potato is only golf-ball size. Do the same bit with the olive oil and the herbs. But you don't have to do all that peeling and cutting. Same baking instructions.
Serves a lot of people - nutrition information is given for 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BUNRAB.
Oven temp: 350 to 375 F
Cooking time: 1 hour (60 minutes)
Detailed instructions:
Scrub the potatoes, but you don't have to peel them. Peel the outer layer off the onions. Peel the sweet potato and cut it into 1" cubes. Peel the butternut squash and cut it into 1" cubes. Scrub and peel the parsnips, cutting off the tops, and cut them into 2" long segments at the thin end, 1" long segments at the thick end. Remove any wilted leaves from the brussels sprouts.
Place all the veggies in a large baking dish or casserole dish. Bloop a few tablespoons of olive oil over them, and toss till everything has a very slight touch of olive oil on it. Now strip the leaves from 4-5 branches of rosemary, and from 4-5 branches of thyme, and sprinkle them over the veggies. Toss the veggies again, so that the herbs are distributed throughout. Roast, uncovered, in a 350° to 375° F oven for about one hour, or until a fork stuck in a potato or cube of sweet potato goes in easily. Serve hot. This makes a lot - 8 people or so's worth - so if there are leftovers, they taste just fine rewarmed the next day.
The even easier version of this recipe:
Instead of all those kinds of veggies, just get one bag of the Golden Nugget potatoes and one bag of some other kind of tiny potatoes - "new potatoes" or "fingerlings" or anything else where each potato is only golf-ball size. Do the same bit with the olive oil and the herbs. But you don't have to do all that peeling and cutting. Same baking instructions.
Serves a lot of people - nutrition information is given for 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BUNRAB.
Nutritional Info Amount Per Serving
- Calories: 145.1
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 103.1 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 3.4 g
- Protein: 2.7 g
Member Reviews
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DONNAC228
Wonderful, I received raves from all on Thanksgiving. I did add the Brussel sprouts and they were a hit! I really like the fact that this can be made the day before and reheated, it made the dinner prep much easier. I did not include the Potatoes because we wanted mashed, I'll do that next time. - 11/22/07