So, I’ve signed up for a winter share of vegetables from a local CSA (community supported agriculture) thinking I wouldn’t still me growing my own in December. Who knew I’d still be harvesting from my own garden?!!! Say what-El Nino thank you! Regardless, when I go to my winter share pick up, I’ve been choosing things that I’m not currently still growing. Veggies like squash, parsnips, and carrots (we ate the ones we grew already). The veggies I made this recipe with, all have a delicious sweet quality to them. They cook up beautifully, and are perfect for any winter celebration! I brought this dish to Thanksgiving and it was a hit!
Typically, roasted veggies are doused with oil, so that they can crisp up. I have been roasting my veggies without oil, and I love them! The trick is, you need to steam them for a bit in the oven, tossed with some moisture. When they’re almost finished, remove the cover and allow them to brown slightly if desired. I think this recipe would have been awesome with some pistachios tossed in, but I was making them for a nut-free crowd, so I omitted. I also served them alongside some roasted beets. I cook these separately, otherwise everything becomes pink! To make the beets, simply quarter them, place into aluminum foil, drizzle some balsamic vinegar and freshly ground pepper on them, close foil and roast at same temp as winter veggies until you smell them (about 40-50 minutes). Remove from oven and let sit for 10 minutes or so. Open foil carefully (they will be steamy) and the skins will slip right off.
Winter veggies are all packed with antioxidants, making them perfect for cold/flu season. Nature always has a cure for us. The gorgeous orange colors of squash and carrots, make them high in carotenoids, a Vitamin A component, and great for heart, skin, bone, nail, and dental health. Root veggies are naturally sweet. The root is the part of the plant where it stores the sugars it makes. So no added sugar is required! You may be less familiar with the root veggies rutabagas and parsnips. Parsnips look much like a white carrot. When raw, they can be quite stringy. When roasted or cooked in a stew, they create a wonderful sweet texture. Rutabagas are a large variety of turnip, related to radishes. Like their cousins, they have a slightly spicy taste, but when roasted, they too turn sweet. Be sure to peel them, as their peel is tough, and when sold in stores, always wax coated to prevent rotting.
The sage I used is dried from our garden. If using very crumbled sage, you might want to cut back on the amount. I used 3 tbsp, since mine isn’t finely crumbled and takes up more space in the measuring spoon. Just sprinkle on enough to look well coated. These veggies are great as a side dish or on top of a salad! Shown below with my kichiri stew, recipe to come 🙂 To boost nutrition further, stir in some greens like spinach, right as the veggies come out of the oven.
Ingredients:
- 7 cups butternut squash, peeled and diced
- 3 cups parsnips, peeled and diced
- 4 cups rutabaga, peeled and diced
- 3 tbsp crumbled dried sage
- 3/4 cup orange juice
- 1 1/4 tsp salt
- 1 cup fruit sweetened craisins, soaked for at least 10 minutes in hot water
- 1/3 cup freshly chopped parsley
- zest of 1 orange
Instructions:
- Mix all veggies with juice, sage, salt, and freshly ground pepper
- Cover with foil and roast at 400 degrees for 35 minutes (until knife inserts easily), last 5 minutes, remove cover
- Remove and toss with craisins, zest, and fresh parsley
- Serve as a side dish or eat on top of a salad!To boost nutrition further, stir in some greens like spinach, right as the veggies come out of the oven
Nutritional Benefits:
- Oil and cholesterol free-perfect for heart health
- Packed with antioxidants and anti-inflammatory veggies
- High in fiber-great for regulating blood sugar and preventing blood sugar spikes, digestive health, and reducing blood pressure
- High in Vitamin A 133% DV-great for heart health/regulating blood pressure, bone, dental, nail, hair, and eye health
- High in Vitamin C 56% DV-antioxidant that boosts immunity and reduces inflammation in the body
- Parsley-good source of potassium, Vitamin A and Vitamin C
- **To boost nutrition further, stir in some greens like spinach, right as the veggies come out of the oven
- 7 cups butternut squash, peeled and diced
- 3 cups parsnips, peeled and diced
- 4 cups rutabaga, peeled and diced
- 3 tbsp crumbled dried sage
- ¾ cup orange juice
- 1¼ tsp salt
- 1 cup fruit sweetened craisins, soaked for at least 10 minutes in hot water
- ⅓ cup freshly chopped parsley
- zest of 1 orange
- Mix all veggies with juice, sage, salt, and freshly ground pepper
- Cover with foil and roast at 400 degrees for 35 minutes (until knife inserts easily), last 5 minutes, remove cover
- Remove and toss with craisins, zest, and fresh parsley
- Serve as a side dish or eat on top of a salad!
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