Baked Winter Vegetables
Votes: 6
Time: 55 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 229, total fat 7 G., saturated fats 1 G., proteins 3 G., carbohydrates 41 G., fiber 9 G., cholesterol 0 mg, sodium 551 mg, sugar 11 G.
Calories 229, total fat 7 G., saturated fats 1 G., proteins 3 G., carbohydrates 41 G., fiber 9 G., cholesterol 0 mg, sodium 551 mg, sugar 11 G.
What could be more delicious and healthy than a dish made with seasonal vegetables from the farmers' market?! This simple yet delicious side dish uses the most delicious winter vegetables and root vegetables: carrots, parsnips, sweet potatoes, and butternut squash. The key is to cut them into roughly equal pieces and not too small, as they shrink during roasting, and some pieces can burn before others are fully cooked. Ina Garten uses only coarse salt and black pepper, which perfectly enhance the flavor of each vegetable. Sprinkle with fresh herbs and serve as a side dish with meat dishes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g peeled carrots
- 450 g parsnips, peeled
- 1 large sweet potato, peeled
- 1 small butternut squash, peeled and seeded (about 1 kg)
- 3 tbsp. l. olive oil
- 1.5 tsp coarse salt
- 0.5 tsp freshly ground black pepper
- 2 tbsp. l. chopped parsley
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Recipes with similar ingredients: carrot, parsnip root, sweet potato, butternut squash, black pepper, parsley
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Cut the carrots, parsnips, sweet potatoes, and squash into 2.5-4 cm cubes. All vegetables will shrink during roasting, so do not cut them too small.
- Place all the chopped vegetables in a single layer on two baking sheets. Drizzle with olive oil, season with salt and pepper. Toss well. Bake for 25-35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with herbs, add salt to taste and serve the vegetables hot.
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