Roasted Winter Vegetables with Spices
The colder months present an ideal opportunity to enjoy the rich and hearty flavors of winter vegetables. This dish combines a variety of seasonal produce, expertly roasted and enhanced by a blend of aromatic spices. Perfect as a side or a wholesome main, these roasted vegetables are sure to delight your taste buds.
Ingredients
- 2 cups of root vegetables (e.g., carrots, parsnips, and sweet potatoes)
- 1 cup of Brussels sprouts
- 1 cup of butternut squash, diced
- 1 red onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh herbs (e.g., rosemary or thyme) for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the root vegetables, Brussels sprouts, butternut squash, and red onion.
- Drizzle the olive oil over the vegetables and sprinkle with cumin, smoked paprika, salt, and pepper. Toss until everything is well coated.
- Spread the vegetables in a single layer on a baking sheet. This helps achieve a beautiful caramelization.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through for even cooking.
- Once roasted, remove from the oven and let cool slightly. Garnish with fresh herbs before serving.
Serving Suggestions
These roasted winter vegetables can be served warm as an accompaniment to your favorite protein, or tossed into a salad for added texture and flavor. They also make an excellent filling for warm grain bowls or tacos.
Conclusion
Embrace the cozy, comforting flavors of winter with this simple yet delicious roasted vegetable dish. With its enticing spices and vibrant colors, it not only warms the body but also uplifts the spirit. Enjoy the bounty of the season!
