When the weather turns colder, our thoughts often turn to the amazing world of winter vegetables.  When cooked, warm winter vegetables are comforting and packed with nutrients.  Winter vegetables, many of which are often called “root vegetables,” contain a wide array of vitamins, minerals, fiber, and antioxidants. 

Planning a meal using winter vegetables is an easy task, as there are many options to choose from.  Winter vegetables include turnips, carrots, parsnips, sweet potatoes, butternut squash, radishes, rutabagas, Brussels sprouts, and collards (just to name a few!).  While there are many ways to prepare winter vegetables, many prefer the roasting method which works to enhance the flavor.  Below are a few tips to remember when preparing these tasty treats.

• Line your baking sheet with parchment paper for easy clean-up and to prevent sticking.

• Drizzle olive oil over vegetables and toss.

• Season vegetables with your favorite spices…be adventurous and try out different spices for a different taste!

• Use salt and olive oil sparingly to keep it healthy! 

• Roast vegetables at 425 degrees for 25-35 minutes.

• Remember that denser vegetables (like sweet potatoes) take longer to cook, while those with more water (like butternut squash) require less roasting time. 

• Stir vegetables often to ensure even cooking.

If you tire of eating vegetables in the traditional manner, toss roasted (or raw!) winter vegetables with a salad made with kale and Swiss chard…which are winter vegetables themselves!  This entirely different taste will renew your love of these winter garden delights. 

Happy winter, and happy tasting!

Questions or concerns? Contact Eric Cockrell