This is one of our favorite side dishes during the winter, and really easy to make. You get a bunch of healthy veggies, all mixed up together, without cooking the heck out of them, or having to add brown sugar and orange juice! You can improvise with the ingredients, depending on what you have in your pantry, including adding: purple onions, mushrooms, turnips, etc. The key to this dish is caramelization, and using the right pan to achieve that effect. Here’s our favorite combination:
Roasted Winter Vegetables Recipe:
1 part brussels sprouts (clean off outer leaves; cut cross into the core about a 1/4 of the way down, and soak in cold water)
1 part baby carrots or regular carrots cut into 4″ sticks
1 part parnsip, cut into 4″ sticks
1 part sweet potatoes, peeled and cubed
8-12 whole cloves of garlic
Toss all of the ingredients in a large bowl with some olive oil to lightly coat the veggies. Place on a rimmed baking sheet (preferably one with a dark, non-stick coating). Spread the veggies out in one layer – don’t overcrowd. If you are feeding a crowd, I often roast the vegetables individually, and them toss them together in the end.
Bake at 425 degrees, on lower rack, until the veggies start to get a nice dark coating, and are somewhat tender (not too soft) when poked with a fork. Remove from oven, generously sprinkle with Lawry’s Seasoned Salt, and serve hot out of the oven.
