The winter season is here, my friend!
As the seasons change, our food selection and palates shift. Do you yearn warm, comfort food in a warm, cozy kitchen? Yep, me too!
Seasonal root veggies are ripe and ready to prepare, partake and share. Much like their summer counterparts, these veggies are excellent for roasting. They include all varieties of winter squash, kabocha being a favorite, beets, brussels sprouts, carrots, cauliflower, parsnips, rutabagas. Winter squashes are harvested in the Fall, but are known as winter squash because they last through the winter months.
Root veggies are unadulterated, natural sources of complex carbohydrates, fiber and antioxidants. Oven roasting brings out their rich favor, texture and taste. They can be enjoyed simply prepared or upscale classy while delivering the substance we need through the winter months
Preparation: Preheat oven to 400
Prepare veggies, place in bowl. (see Roasting Tips below)
Whisk remaining ingredients minus rosemary and thyme.
Pour mix over veggies and toss to coat all evenly.
Pour into a prepared or parchment lined pan.
Arrange and sprinkle with rosemary and thyme.
Slide into oven, cook approx. 40 minutes.
Check with fork. Cook to your desired tenderness.
Remove from oven, allow to cool and Enjoy!
1.) Uniformity in veggie cuts – ensures even cooking and appearance of your dish.
2.) Roast ingredients based on the amount of time each takes to cook.
Harder veggies such as: beets, butternut squash, carrots, cauliflower, rutabagas, sweet potatoes take longer cook time.
Softer and thin veggies, such as mushrooms, asparagus require less cook time and would go into the oven later; or can be roasted separate.
3.) Roasting organic produce gives the option to leave the skins of some veggies intact and just brush really well ( i.e. beets, carrots, turnips) valuable nutrients/minerals are found in and right under the skin of most veggies.