Summer is not the only time of the year to get really delicious fresh vegetables. There are many vegetables that are grown for the fall and winter. If you roast them in the oven instead of boiling or sauteing them on top of the stove, they become browned and caramelized and bring out a deep, rich flavor.
I like to roast butternut squash, acorn squash, yams, fresh beets and carrots. You can also use spaghetti squash, turnips or any other root vegetable.
Use a sharp knife to cut the vegetables in half so that they lay flat. For the squashes, after cutting them open, use a spoon to scoop out the seeds. I like to save them for later, so I can roast them too. Then brush a little olive oil on to the vegetables and sprinkle some salt & pepper and few sprigs of fresh thyme. Place all the vegetables face up on a baking sheet. Roast them at 400 degrees for about an hour to an hour and a half depending on how done they are when pricked with a fork.
When they come out the oven, I like to brush a little browned butter on top. To make the browned butter, place 3 tablespoons of butter in a small pot and melt it until the butter begins to brown. It will take on a nutty flavor.
Serve with any roasted meat or keep it meatless with just a salad or rice. It’s so simple to make and tastes delicious. This is definitely a recipe keeper!
Roasted Winter Vegetables
Ingredients
- 1 Butternut Squash
- 1 Acorn Squash
- 2 Beets
- 2 Carrots
- 1 Yam
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 sprigs fresh thyme
- 2 tbsp melted butter
Instructions
- Slice all vegetables in half. Arrange on a sheet pan face up. Brush with olive oil. Sprinkle with salt and pepper. Place thyme on top of the vegetables. Roast in a 400 degree oven for an hour to an hour and a half. Test with a fork to see when done. Brush with melted browned butter.To brown butter, melt butter in a small pot and melt until browned.
