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Roasted Winter Vegetables Recipe

Roasted Winter Vegetables

Ina Garten

2002, Barefoot Contessa Family Style, All Rights Reserved

Show: Barefoot ContessaEpisode: Friend in Need

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (45)

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Average Rating:

Total Reviews: 45

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  • on April 27, 2012

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    I've made this recipe many times. SO good with a home made chicken stock. I also add 1/2 a red onion and 4 cloves of garlic during the roasting. You can also add a dash of cayenne or chilli peppers to add a bit of heat, it's very nice with all the sweet vegetables.

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  • on February 18, 2012

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    This was very good. I used all purpose white potatoes and carrots.

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  • on January 30, 2012

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    We made this for the first time for Christmas dinner. IT IS AMAZING! I've made it twice since then, most recently last night. This is one of our families favorite dishes.

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  • on January 12, 2012

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    nom

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  • on January 01, 2012

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    It was amazing, even my husband liked it. Will be making it.

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  • on August 16, 2011

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    Yum! Very easy recipe and the vegetables get perfectly roasted. I could just eat a giant bowl. I can't wait to make the roasted vegetable soup (if I have any leftovers, which might not happen. Excellent recipe.

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  • on July 13, 2011

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    A very heathly dish... Perfect at any time of the year.A great side dish for any type of meat you want to serve. I love it with Chicken.It smells so good while baking. again another great dish!

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  • on June 09, 2011

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    I LOVE YOU INA! What a wonderfeul delicious recipe, my husband really ate and ate and ate. Very good and the squash was excellent and I'm not a squash eater, but now I am...........Thanks.

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  • on February 24, 2011

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    Wonderful! This was my first experience roasting vegetables, and now I can't get enough. I usually use a mixture of carrots, sweet potatoes, and yukon gold potatoes. If it looks like you're making a TON of vegetables, don't worry about it. Leftovers are delicious (if you have any leftovers at all!.

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  • on February 09, 2011

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    Simple and delicious! I used carrots, parsnips, sweet potatoes, and red potatoes. Even the picky vegetable-haters loved it!

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