Roasted Winter Vegetables

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Soooooo simple and so very yummy. Just try this once and you will be hooked. Use whatever veggies you can think of. I used butternut squash, red onion and tomatoes. I roasted them for about 45 to 50 minutes. yum yum yum

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Feed this to the biggest veggie critics! Pop it in the oven and continue to get the rest of dinner going while this cooks. Simple yet delicous!

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I was feeding a small crowd, so I also added quartered size B red potatoes.
Even the teenagers came back for seconds, and thirds. People called for days for the recipe. It was a great hit with everyone. I'll certainly use this one again and again.

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I have made this recipe many times. It's always delicious! Some of the veggies get crisp on the outside -- like hash browns but healthier!

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I don't think I've ever met a Barefoot Contessa recipe that I didn't love. This one is so simple, and the resuits are both delicious and attractive. Be sure to spray your baking sheet with a product like Pam before baking. I like to add chunks of red onion, which gets nicely carmelized and delicious. I have also subsituted roughly chopped Japanese eggplant (the little variety of eggplant for the parsnips. As a finish, I like to season with pepper, parsley and some butter. Great recipe!

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This recipe is easily applicable to any root vegetable. We go to the Seattle Farmers Market weekly, and there is a farmer who makes five pound bags of root vegetables for roasting. The bag usually has red and purple potatoes, Jerusalem Artichokes, red and orange beets, carrots, parsnips, and turnips. It takes a while to peel all of these vegetables. I could skip that step, but there is quite a bit of dirt on the vegetables when I buy them, and my scrub brush can't get rid of it all.

I also don't like to use my baking sheets because the oil and water drip off a little. Either put something else beneath your baking sheets or consider putting in all of the vegetables in a big roasting dish. When I use my roasting dish, it takes more like 45 minutes to cook. However, it's worth it for me because I'd rather not scrub the bottom of the oven.

Right now it is March, and my husband and I have been loving this dish with our "carned beef" and Guinness.

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Simple. Lets the natural sweetness of the veggies come through, but in no way too sweet. I liked these with onions added around halfway through cooking and a tiny amount of balsamic vinegar over the veggies just before they are done. Great recipe.

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I made this for Christmas dinner. I couldn't get enough of it. The veggies looked great, although the ones roasted in a darker pan carmelized better than the ones in a light pan. Will make often.

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Ina's known this since at least 2002 so I don't know why it took me so long to catch on to the superior concentrated taste of vegetables when they are roasted. I took a plunge and tried roasting portabello mushrooms and they were absolutely the best ever. But wait, it gets better. Right before the mushrooms, I roasted some onions using Ina's recipe for "Herb-Roasted Onions." The vinaigrette in that recipe is nothing short of genius, which prompted me to swirl a warm mushroom chunk in the vinaigrette (heavily laced with fresh minced garlic and a new dish was born. All of Ina's recipes are exceptional.

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This was the easiest dish I've made! My grocery store had the butternut squash pre-peeled and chopped so that really helped. I love any vegetable roasted and thought this would be a good way to try parsnips. We love them now. I took this dish (untried to my in-laws for Thanksgiving. It's usually a competitve event. I got many compliments and brought home an empty platter!