{"id":82325,"date":"2023-11-23T17:00:08","date_gmt":"2023-11-23T16:00:08","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=82325"},"modified":"2023-11-23T16:22:33","modified_gmt":"2023-11-23T15:22:33","slug":"roasted-winter-vegetables","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/roasted-winter-vegetables\/","title":{"rendered":"Roasted Winter Vegetables – Easy Recipe"},"content":{"rendered":"

Oven-roasted winter vegetables<\/strong> are an easy to make and make a healthy, delicious side dish. And they are totally versatile \u2014 you can add or substitute other vegetables, such as red onions, beetroot, rutabagas, and more, according to your taste or what you have on hand. These oven-roasted, caramelised vegetables are perfect for holidays or even a weeknight dinner.<\/p>\n

This recipe for roasted vegetables<\/strong> is made with butternut squash, sweet potato, carrots and parsnips which are tossed with coriander, cumin, garlic and a pinch of dried chili flakes before roasting in the oven to perfection. Serve it with a yoghurt-tahini sauce on the side or enjoy as is will a sprinkling of fresh parsley for a pop of colour and fresh flavour.<\/p>\n

\"ingredients<\/p>\n

\"\u00a0vegetables<\/p>\n

How to make oven-roasted winter vegetables<\/h2>\n

You only need a few basic ingredients to make these roasted vegetables and it couldn’t be easier! You’ll need a good cooking oil, plus some spices (or herbs!), salt and pepper. That’s it!<\/p>\n

In terms of roasting them, you’ll want to cut the vegetables approximately the same thickness to ensure they cook evenly. Especially, if using squash and sweet potato together as they cook very similarly, and roast a little quicker than firm root vegetables (such as carrots, parsnips, beetroot, etc.). Carrots and parsnips can be slightly smaller if you like them to crisp up more than the other vegetables.<\/p>\n

And for visual interest you can cut the vegetables in different ways, such as wedges, half-moons, and diagonal discs. Just make sure they are relatively the same thickness. However, if you decide to swap out some vegetables for another type, then keeping everything the same size and thickness is the best way to ensure perfectly roasted vegetables.<\/p>\n

\"Roasted<\/p>\n

Recipe adaptations and substitutes<\/h2>\n

Here are a few possible substitutions that can be made for this roasted winter vegetables recipe:<\/p>\n

Sweet potatoes substitutes:<\/h3>\n

Winter squash and sweet potatoes can be used interchangeably, and since we are already using butternut squash, try using regular waxy potatoes instead and cut them into 1,5 cm wedges.<\/p>\n

Butternut squash substitutes:<\/h3>\n

Swap it out with Hokkaido pumpkin (and leave the skin on) or your other favourite type of winter squash<\/a>. Or skip it all together and add more root vegetables.<\/p>\n

Carrots and parsnip substitutes:<\/h3>\n

Both have a sweet and earthy flavor and are a wonderful addition to any roasted vegetable medley, however you can easily trade them out for other types of root vegetables, such as rutabaga, turnips, celeriac, or salsify. Or try adding golden beets or beetroot to the mix.<\/p>\n

Trade out spices for herbs:<\/h3>\n

Cumin, coriander and chili flakes can also be traded out for fresh herbs such as rosemary and thyme. Simply toss the vegetables with 1 tablespoon chopped mixed herbs. If preferring delicate herbs like oregano, chives, dill, etc, you\u2019ll want to add them to the already roasted vegetables, since they won\u2019t stand up well to the heat.<\/p>\n

\"Roasted<\/p>\n

Looking for other roasted vegetable recipe ideas?<\/h2>\n

Try one of these favourites:<\/p>\n