Perfectly roasted winter vegetables

One of my favourite things to do in winter is prepare a massive oven tray of vegetables, all with different flavours. They can be eaten straight our of the oven or chilled and kept in the fridge for a few days for easy meals throughout the week. They can be eaten as a side, added to soups and stews to quicken the cooking process, as part of a grain bowl, either cold or warm in a salad, in a wrap, or if you are like me just pick on them every time you open the fridge!

All root vegetables can be chopped in advanced, except for potatoes that will oxidise and turn brown. To avoid this, keep them covered in water and drain right before roasting. By playing with the sizes all the different kinds of vegetables can be roasted at the same time. I like to keep them each to their own little corner of the oven tray to maximise their potential. But you can always mix them all up!

Some other options include sweet potatoes, beets, celeriac, Jerusalem artichokes, parsnips, radishes, leeks, broccoli, cauliflower, cabbage (best done wrapped in foil), Brussel sprouts (be careful with these as they can burn quickly) and any of the winter squashes. I usually do a mix of roasted veg every weekend and no two times I have the same combination.

Perfectly roasted winter vegetables | Cristina in the kitchen

Soya sauce potatoes

  • 3 medium potatoes
  • 1/2 cup soya sauce
  1. cut the potatoes into 2 cm/almost 1″ cubes
  2. marinate in soya sauce for at least 15 minutes
  3. roast at 200 C/390 F for about 30 minutes

Spiced carrots

  • 3 large carrots
  • 1 tablespoon dried mint
  • 2 teaspoons ground allspice
  1. cut carrots in 1 cm/just under 1/2″ slices
  2. season with mint and allspice
  3. roast at 200 C/390 F for about 30 minutes

Peppery onions

  • 2 large onions
  • 2 teaspoons ground black pepper
  1. cut each onion in eights
  2. season with black pepper
  3. roast at 200 C/390 F for about 30 minutes

Basil turnips

  • 2 turnips
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  1. cut turnips into 1 cm/just under 1/2″ cubes
  2. season with salt and basil
  3. roast at 200 C/390 F for about 30 minutes

Spicy swede (rutabaga)

  • 1 medium swede
  • 1 tablespoon vegetable oil
  • 2 teaspoons chilli powder
  • 1 teaspoon salt
  1. cut the swedes into 2 cm/almost 1″ cubes
  2. coat in oil
  3. season with chilli powder and salt
  4. roast at 200 C/390 F for about 30 minutes

Click here to read all the posts in the oats series.

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