Gastro 101: Roasted winter vegetables
12:04 am October 24th, 2013
by Nicole Lisson
- The Capitol Hill Times -
Nicole Lisson / The Capitol Hill Times
Hate a certain vegetable? Roast the heck out of it. It’s a surefire method that turns any vegetable into candy. Brussels sprouts and turnips, for example, have a loyal following of haters. But once they get a blast of 400-degree heat, the outside caramelizes and turns into a celebratory side dish.
For this recipe, I drizzled a few teaspoons of molasses over the veggies. You can omit that step or replace molasses with maple syrup or honey. Whatever you choose, roasted winter vegetables should make an appearance on your Thanksgiving table (and will be a favorite in your belly, in the meantime).
Roasted winter vegetables
- 4 large carrots, peeled and washed
- 3 large turnips, peeled cubed
- 1 pound Brussels sprouts, halved
- 1 tablespoon minced rosemary
- 2 teaspoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup fresh or thawed cranberries
- 4 teaspoons molasses/maple syrup/honey
- 1. In a large bowl, toss together carrots and turnips, plus half the of the rosemary, olive oil, salt and pepper. Spread on a baking sheet and roast at 400º F for 30 minutes.
- 2. Using same bowl, toss together Brussels sprouts with remaining rosemary, olive oil, salt and pepper. Roast at 400º F for 15-20 minutes.
- 3. Combine roasted vegetables in a serving bowl, and drizzle molasses/maple syrup/honey on top.
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