Pan Roasted Winter Vegetables 🥕🥔
Cook Time: 1 hour
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Description:
This delightful recipe brings together the best of winter vegetables in a simple yet flavorful dish, perfect for cozy family dinners or festive gatherings. With just the right blend of sweetness and savory goodness, these pan-roasted vegetables pair wonderfully with roast chicken or beef, adding a burst of color and nutrition to your table. Plus, it’s low in protein and cholesterol, making it a healthy choice for all to enjoy during the colder months, especially around Christmas time.
Ingredients:
- 1/2 cup carrot, peeled and sliced
- 1/2 cup parsnip, peeled and sliced
- 1/2 cup Brussels sprouts, trimmed and halved
- 1/2 cup sweet potato, peeled and diced
- 1/2 cup unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 sprig fresh thyme
- 1 sprig fresh sage
- 2 pinches nutmeg
- 2 tablespoons marsala wine
- Salt and pepper, to taste
Instructions:
-
Preheat Oven:
Preheat your oven to 450°F (230°C) to ensure it’s nice and hot for roasting. -
Prepare Vegetables:
Bring a large pot of salted water to a boil. Add the rutabagas, carrots, and parsnips, and simmer until the vegetables are slightly tender, about 4 minutes. Drain them well. -
Coat Vegetables:
Place all the drained vegetables in a large roasting pan, ready to be transformed into flavorful delights. -
Melt Butter and Oil:
In a small saucepan, melt together the unsalted butter, extra virgin olive oil, and the fragrant herbs – fresh thyme and sage. Mix them well to infuse the flavors. -
Drizzle and Toss:
Drizzle the melted butter and oil mixture over the vegetables, ensuring they are evenly coated. Give them a good toss to make sure every veggie gets its fair share of flavor. -
Season:
Sprinkle the vegetables with a pinch of nutmeg for that extra warmth and season generously with salt and pepper according to your taste preferences. -
Add Wine:
Pour the marsala wine over the bottom of the pan, allowing it to mingle with the vegetables, enhancing their flavors with a touch of sweetness. -
Cover and Bake:
Cover the roasting pan tightly with foil to trap in all the delicious flavors. Bake in the preheated oven for 40 minutes, allowing the vegetables to soften and absorb all the aromatic goodness. -
Uncover and Continue Baking:
After 40 minutes, remove the foil, give the vegetables a gentle toss to ensure even cooking, and continue to bake uncovered. This allows the wine to evaporate and the vegetables to caramelize beautifully, usually for another 20 to 30 minutes, or until they are tender enough to be easily pierced with a knife. -
Serve Warm:
Once roasted to perfection, transfer the vegetables to a warmed serving platter, ready to be enjoyed by all. Serve them piping hot as a delightful side dish that complements any main course.
Nutritional Information (per serving):
- Calories: 235.1
- Fat: 4.7g
- Saturated Fat: 1.6g
- Cholesterol: 5.1mg
- Sodium: 53.7mg
- Carbohydrates: 29.5g
- Fiber: 6.5g
- Sugar: 7.4g
- Protein: 2.9g
Tips:
- Feel free to customize this recipe with your favorite winter vegetables, such as butternut squash, turnips, or even cauliflower.
- For an extra burst of flavor, sprinkle some grated Parmesan cheese over the roasted vegetables before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave for a quick and delicious meal.
- Don’t be afraid to play around with the herbs and spices to suit your taste preferences. Rosemary or garlic would also make wonderful additions to this dish.
