Vegetables for Roasting	Preparation	Approximate Roasting Times at 450 degrees F. Roast vegetables until crisp-tender.
Carrots	Trim and peel or scrub baby carrots or regular carrots. Cut regular carrots into bite-size pieces or julienne strips.	40 to 45 minutes (julienne strips may cook faster)
Parsnips	Trim and peel parsnips. Cut into bite-size pieces or julienne strips.	40 to 45 minutes (julienne strips may cook faster)
New potatoes or regular potatoes	Whole tiny new potatoes, quartered, work especially well. For large potatoes, cut into bite-size pieces. Peeling is not necessary, but scrub well before using.	40 to 45 minutes
Sweet potatoes	Scrub and peel. Cut into bite-size pieces.	40 to 45 minutes
Onions	Remove papery outer layer. Cut into fairly thin wedges.	30 to 45 minutes
Fennel	Trim the stalks and cut a thin slice from the bottom of the bulb. Cut bulb into fairly thin wedges.	30 to 40 minutes
Brussels sprouts	Trim stems and remove any wilted outer leaves; wash. Cut any large sprouts in half lengthwise.	30 to 40 minutes
Baby beets or regular beets	Scrub and peel beets. Trim off stem and root ends. If desired, halve or quarter baby beets. Cut regular beets into 1-inch pieces.	30 to 40 minutes (you may want to cover the beets if they start to burn).
Roma tomatoes	Wash and halve lengthwise.	20 to 30 minutes
Zucchini, pattypan, or yellow summer squash	Baby zucchini, patty pan or summer squash can be roasted whole. For larger squash, cut into bite-size pieces or slices.	10 to 15 minutes
Small eggplant	Peel if desired. Cut into quarters lengthwise, and cut into 1/2-inch-thick slices.	10 to 15 minutes
Sweet peppers, regular size or small	For regular-size peppers, wash, seed and cut into 1/2-inch-wide strips. For small peppers, if desired, roast whole, then remove stems and seeds.	10 to 15 minutes
Asparagus	Wash and break off woody bases where spears snap easily. Leave spears whole or cut into 1-inch pieces.	10 to 15 minutes
Baby leeks	Trim and halve lengthwise. Rinse well and pat dry with paper towels.	10 to 15 minutes
Cauliflower	Wash and remove leaves and woody stem. Break into florets.	10 to 15 minutes

Basic Recipe For Roasted Winter Vegetables

Ingredients

• 5 medium carrots, peeled
• 1 medium celery root, peeled (or 1 bunch celery, trimmed)
• 2 medium turnips, peeled
• 2 medium parsnips, peeled
• 6 small new potatoes, peeled (see note)
• 1 medium butternut squash, peeled and seeds removed
• 8-10 shallots, peeled
• 1 whole bulb garlic
• ½ cup olive oil
• 1 bunch fresh thyme or rosemary
• Kosher salt and freshly ground black pepper, to taste

Directions

Pre-heat oven to 450°F.

Separate the garlic cloves and peel them.

Pull the little leaves off of the fresh herb stems until you have a tablespoon. Set them aside along with another couple of whole sprigs of herbs.

Cut the carrots, turnips, parsnips, potatoes, squash and celery (or celery root) into about 1-inch pieces. Cutting the vegetables the same size will help ensure even cooking.

Transfer the cut vegetables, along with the shallots and garlic, to a large baking pan.

Drizzle with olive oil, season with Kosher salt and black pepper, sprinkle with the herb leaves and toss to combine. Place the whole herb sprigs in the pan with the veggies.

Roast for 35-40 minutes or until the vegetables are lightly browned and tender but not too soft.

Remove the whole herb sprigs from the pan and let the vegetables cool for 5-10 minutes before serving.

Makes 8 generous servings.

 

Roasted Root Vegetable Salad

Roasting the vegetables gives them a slightly sweeter flavor that pairs nicely with the tangy dressing.

Makes 4 servings.

Ingredients

• 1 small sweet potato, about 8-oz, cut into 3/4-inch cubes
• 1 medium white potato, cut into 3/4-inch cubes (peeled parsnip may be substituted)
• 1 medium carrot, peeled, cut into 3/4-inch slices
• 1 small red onion, cut into 1/2-inch wedges
• 2 medium celery stalks, 3/4-inch slices
• 1 medium beet, peeled, cut into 3/4-inch cubes
• 1½ tablespoons extra virgin olive oil, divided
• Sea salt and freshly ground pepper to taste
• Salad greens for serving

Dressing

• 1 teaspoon balsamic vinegar
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon oregano, chopped
• 2 tablespoons walnuts, finely chopped
• 1 oz. crumbled feta cheese

Directions

Preheat oven to 450 degrees F.

In large bowl toss potatoes, carrot, onion, celery and beet with 1/2 tablespoon oil, coating well. Arrange vegetables in a roasting pan. Season with salt and pepper.

Roast, stirring several times, until tender and beginning to brown, about 35-40 minutes.

In a mixing bowl, whisk vinegar, lemon juice and Dijon with remaining oil and stir in parsley, oregano and walnuts.

Drizzle dressing over vegetables and gently toss. Serve over salad greens and top with crumbled feta.

Serve warm or at room temperature.

Honey-Glazed Roasted Root Vegetables

Ingredients

• 1 1/4 pounds parsnips, peeled and sliced 1/2 inch thick
• 1 1/4 pounds carrots, peeled and sliced 1/2 inch thick
• One 1 1/4 pound celery root—peeled, quartered and sliced 1/2 inch thick
• 1 1/4 pounds golden beets, peeled and sliced 1/2 inch thick
• 1/2 cup extra-virgin olive oil
• 1/2 cup honey
• 6 thyme sprigs
• Salt and freshly ground pepper
• 2 tablespoons sherry vinegar

Directions

Preheat the oven to 450° F. In a large bowl, toss the root vegetables with the oil, honey, thyme and season with salt and pepper. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast for 35-40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer, until glazed. Return them to the bowl and stir in the vinegar then adjust season with salt and pepper, if needed.

MAKE AHEAD The vegetables can be cooked early in the day and kept at room temperature before rewarming.

 

Chicken and Pan Roasted Vegetables

Ingredients

• 2 pounds butternut squash, cut in 1-inch cubes (from one 2 1/2-pound squash)
• 1 1/2 pounds brussels sprouts, halved
• 2 large red onions, cut into thin wedges
• 1/2 cup olive oil
• Salt and freshly ground pepper
• 1 cup plain fat-free Greek yogurt, plus more for serving
• 2 large garlic cloves, minced
• 1 teaspoon dried oregano
• 2 tablespoons lemon juice
• 4 pounds skinless, boneless chicken thighs
• Warm flatbread, for serving

Directions

Preheat the oven to 450°F and position rack in the upper middle third.

In a large bowl, toss the butternut squash with the brussels sprouts, onion wedges and 1/4 cup of the oil; season with salt and pepper. Spread the vegetables on a large, sturdy rimmed baking sheets.

In the same bowl, combine the cup of yogurt with the garlic, lemon juice, oregano and the remaining 1/4 cup of oil; season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken and yogurt mixture on top of the vegetables.

Roast for about 40 minutes, rotating the pan halfway through, until the vegetables are nearly tender and the chicken is nearly cooked through. Pour off any accumulated liquid in the pan and roast for about 20 minutes longer or until the the vegetables are tender and the chicken is lightly browned. Transfer the chicken and vegetables to a platter and serve with warm flatbread and additional yogurt.

MAKE AHEAD The chicken and vegetables can be refrigerated overnight. Reheat gently before serving.

 

Beef Tenderloin and Winter Vegetables

Ingredients

Vegetables

• 2 cups crimini mushrooms, cleaned and stemmed
• 1 1/2 pounds fingerling potatoes, halved
• 2 large parsnips, peeled and chopped
• 1 butternut squash, peeled and chopped
• 2 sweet potatoes, peeled and chopped
• 1 pound mini carrots, well cleaned
• 2 bunches mini beets, scrubbed, tops trimmed and halved
• 2 red onions, quartered
• 1 head of garlic, cloves separated and peeled
• 3 tablespoons olive oil
• 2 tablespoons minced fresh rosemary
• Kosher salt and freshly ground black pepper, to taste

Beef Roast:

• 2 tablespoons olive oil
• 4 tablespoons stone-ground mustard
• 6 cloves garlic, minced
• 3 tablespoons minced rosemary leaves
• 2 tablespoons freshly ground black pepper
• 1 (6-pound) whole beef tenderloin (filet mignon)
• Kosher salt

Directions

Cook’s Note: You can use any combination of vegetables or whatever looks good at the market. You want about 1 1/2 cups of vegetables per person.

Preheat the oven to 450 degrees F.

Vegetables: Combine all the vegetables, garlic, olive oil, rosemary and salt and pepper to taste in a large bowl. Toss until well coated. Arrange in single layers on 2 baking sheets.  Roast until all the vegetables are golden brown and tender, about 35-40 minutes. Cover tightly with aluminum foil and keep warm until serving.

Preheat the oven to 500 degrees F.

Roast: Combine the oil, mustard, garlic, rosemary and pepper in a small bowl. Coat the tenderloin with the mustard mixture. This can be done the day before and left in the refrigerator overnight. Just before roasting, season generously with salt, to taste. Set the tenderloin in a large roasting pan and put it in the center of the oven on the middle rack.

Roast until an instant-read meat-thermometer registers 135 degrees F, about 20 minutes. Remove the roast from the oven to a cutting board. Allow it to rest for 10 minutes, tented with aluminum foil. Slice the meat and arrange on a serving platter. Serve alongside the warm roasted vegetables.