INA GARTEN ROASTED VEGETABLES RECIPES

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ROASTED WINTER VEGETABLES RECIPE | INA GARTEN | FOOD NETWORK



Roasted Winter Vegetables Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 8

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
  • Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  • Sprinkle with parsley, season to taste, and serve hot.

INA GARTEN'S OVEN-ROASTED VEGETABLES RECIPE - FOOD.COM



Ina Garten's Oven-Roasted Vegetables Recipe - Food.com image

I got this recipe from the Today Show starring chef Ina Garten. My husband and I enjoy this simple, but delicious, recipe at least once a week. I make the recipe as posted but have substituted a large onion when I forget to buy fennel bulbs. I also use frozen baby green beans instead of French string beans.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6-8 cups, 6-8 serving(s)

Number Of Ingredients 8

2 small fennel bulbs, tops removed
1 lb small potato
1/3 cup olive oil
2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
1 lb string bean, fresh French
1 bunch fresh asparagus, ends removed, cut diagonally into 3-inch pieces
1/4 cup fresh parmesan cheese

Steps:

  • Preheat the oven to 425 degrees.
  • Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half length-wise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
  • Roast the vegetables for 25 - 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10 - 15 minutes, until the vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts.

Nutrition Facts : Calories 229.4, FatContent 13.5, SaturatedFatContent 2.4, CholesterolContent 3.7, SodiumContent 691.7, CarbohydrateContent 24, FiberContent 7.3, SugarContent 2.6, ProteinContent 5.9

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