Roasted Winter Vegetables
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June 22, 2015
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January 12, 2016
Roasted Winter Vegetables
Using a variety of vegetables all coated with Colavita Extra Virgin Olive Oil, these roasted winter vegetables are a perfect addition to any meal and are equally as delicious when served as a main course.
Ingredients
Directions
Preheat the oven to 425°F.
Line a rimmed, metal baking sheet with parchment paper/ Prepare the vegetables: Rinse all the vegetables.
Note: Cutting the vegetables the same width will ensure an even roasting for all vegetables. We like to achieve a ¼” thickness. Use a very sharp knife, as squash has thick skin and can be difficult to cut. For beets, remove the tops and stems. You can reserve the beet greens for salad.
Peel the outer skin from the beets before chopping into ¼” thick slices.
Remove the tops and stems.
Slice thick carrots lengthwise into ¼” sticks. If you are using the smaller, thinner carrots, it’s beautiful to keep them whole.
There’s no need to peel off the skins. Roasting will soften the skin and make it delicious. Instead, remove the tops and stems.
It’s helpful to cut in half before slicing lengthwise. For delicata squash, you can slice lengthwise. Cut the squash in half and scoop out the seeds with a spoon.
Then slice them into ¼”slices. For the potatoes, cut them into ¼” chunks.
Place the veggies on the prepared baking sheet.
Drizzle them with the Colavita Olive Oil and sprinkle the seasonings and herbs on top.
Using your hands, massage the oil, herbs and seasonings around all the vegetables, making sure they are all coated.
Roast the veggies in the oven until they are lightly browned and just tender, 25-30 minutes.
You can flip the vegetables half-way through the roasting process with a metal spatula or tongs to brown them evenly on both sides.
Remove from the oven and drizzle with Colavita Balsamic Vinegar. Give them a toss, and place them in a serving dish or bowl.
Serve!
Shop this recipe
Ingredients
Directions
Preheat the oven to 425°F.
Line a rimmed, metal baking sheet with parchment paper/ Prepare the vegetables: Rinse all the vegetables.
Note: Cutting the vegetables the same width will ensure an even roasting for all vegetables. We like to achieve a ¼” thickness. Use a very sharp knife, as squash has thick skin and can be difficult to cut. For beets, remove the tops and stems. You can reserve the beet greens for salad.
Peel the outer skin from the beets before chopping into ¼” thick slices.
Remove the tops and stems.
Slice thick carrots lengthwise into ¼” sticks. If you are using the smaller, thinner carrots, it’s beautiful to keep them whole.
There’s no need to peel off the skins. Roasting will soften the skin and make it delicious. Instead, remove the tops and stems.
It’s helpful to cut in half before slicing lengthwise. For delicata squash, you can slice lengthwise. Cut the squash in half and scoop out the seeds with a spoon.
Then slice them into ¼”slices. For the potatoes, cut them into ¼” chunks.
Place the veggies on the prepared baking sheet.
Drizzle them with the Colavita Olive Oil and sprinkle the seasonings and herbs on top.
Using your hands, massage the oil, herbs and seasonings around all the vegetables, making sure they are all coated.
Roast the veggies in the oven until they are lightly browned and just tender, 25-30 minutes.
You can flip the vegetables half-way through the roasting process with a metal spatula or tongs to brown them evenly on both sides.
Remove from the oven and drizzle with Colavita Balsamic Vinegar. Give them a toss, and place them in a serving dish or bowl.
Serve!