Does anything say home to you more than a great home cooked beef stew? You know what I’m talking about, that hearty, tasty, beef stew with carrots and potatoes that simmers in a beef broth with wine for hours creating that amazing gravy?
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Lifetime Recipes Made Easy
I love rooted roasted vegetables in the fall which then leads into enjoying them for the winter. Usually when I make them I tend to use the roasted vegetables as side dishes, as a staple, I tend to use carrots, parsnips and brussle sprouts which I think is a pretty good combination. Recently I had a follower, Jim, send me their favorite recipe for roasted vegetables for the winter, it included beets and bok choy. I had never roasted bok choy so I thought this could be an interesting recipe to experiment with and it would allow me to explore something new, I’m glad I did. I do make an amazing beet salad, where the beets are roasted in the oven and I love that recipe so when I had seen that this recipe had beets I thought why not try it.
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One of my favorite sides to make is roasted vegetables as it takes little effort with great reward. In the summer I tend to roast bell peppers, onions, zucchini, mushrooms, eggplant and so on…once the vegetables are roasted, I use them for sandwiches, appetizers, sides or even just chopped in a salad.
In the winter, I tend to roast rooted winter vegetables, I try to think about what vegetables compliment each other and how do the vegetables change in flavor once baked. I use vegetables like carrots and parsnips, I also add fennel and brussel sprouts but if you want to stay true to rooted vegetables you can omit the fennel and brussel sprouts and add potatoes or yams.
For the vegetables, buy what’s in season for winter, here are the vegetables I used:
Another thing to think about in roasting is “how roasted do you want your vegetables to be”? I say this as I was doing a class recently where I made roasted broccoli with garlic. I roasted the broccoli for 20 minutes and removed them from the oven and tossed them, the broccoli was cooked to perfection, ready to be platted…it wasn’t good enough for me, I knew if I allowed the broccoli to stay in the oven for an additional 15 minutes I would transform them from being a good side dish into an amazing side dish and I was right!
Every oven is different so in roasting your vegetables go for the color!
For those of you who never bought a parsnip here is a sample of one prior to peeling and being baked
cut the brussel sprouts into 1/4’s
place all the vegetables on a baking sheet, season with salt, pepper and oil
bake for 20 minutes, at this point they were done but I wanted that extra 10-15 minutes so I tossed them and baked them a little longer
And YUM!
This is the perfect side dish, especially in the winter when these vegetables are in season! Remember to play with your timing to find what works best for you. If you are unsure if the vegetables are done cooking, take a fork and pierce a carrot, if the fork goes in easy, the vegetables are done…if the vegetables are cooked through but the vegetables don’t have that “charred” look then I’d recommend cooking them for a little longer.
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Thank you again ~ Patty Limatola-Tanenbaum
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Ingredients
Directions
And here we go again…what was I thinking to roast cabbage? I wasn’t thinking, it just happened and let me share why I decided to roast my cabbage? You ready, I roasted my cabbage because I hate to throw anything away and when I saw I had cabbage in the refrigerator that was not crispy enough for my salad, I thought “why not try and roast it”…and let me tell you, I’m soooooo happy I did. Roasting the cabbage made the cabbage super sweet and simply delicious, it almost didn’t even taste like cabbage anymore!
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I know what you are thinking “everyone knows how to make beef stew” and you are probably right as there are so many different ways to make beef stew. I would also tell you that maybe not everyone really knows how to make a beef stew so I thought I’d post one of my recipes, lol.
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