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Roasted winter vegetables

This is a mixture of comforting winter veggies that can be served on its own, as a side dish or as a component of a frittata or pasta. Add chickpeas and it becomes a whole dish.

prep time 30 min     cook time 35 min
ingredients
  • 2 fennel bulbs
  • 3-4 large carrots
  • 1-2 red onions
  • 1 radicchio (red chicory) head
  • 350g big button mushrooms
  • 1 can (400g) chickpeas
  • salt and pepper
  • rosemary and marjoram (or other herbs)
  • extra virgin olive oil

1. Preheat the oven to 190 C and line a baking sheet or a roasting pan with parchment paper.

2. Cut the fennels into slices, the carrots into rounds and quarter the mushrooms. Wash, dry and cut the the radicchio into strips and slice the onions.

3. Toss the veggies in a large salad bow, add salt and pepper and spread the vegetables in an even layer on the baking sheet.

4. Rinse the chickpeas and scatter them on top of the veggie mix. Add a lug of olive oil and sprinkle the herbs on top.

5. Bake about 30 minutes.

BUON APPETITO!

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Rainbow roasted veggies

These healthy rainbow veggies are an easy way to add color, tons of vitamins and flavors to your meal in one sheet pan. They are a fantastic side dish for chicken, beef, lamb or pork. You can omit the oil, if you want to. I always use a little bit of extra virgin olive oil. I have two variations. And both times I forgot to take a photo of the cooked veggies. Prep time and cook time are the same.

prep time 15 min     cook time 30 min
ingredients for 4 (option 1)
  • 2 sweet red peppers, chopped
  • 1 yellow bell pepper, chopped
  • 3-4 carrots,  cut into sticks
  • 2 onions, quartered
  • 2 zucchini, cut into rounds
  • 1 sweet potato, chopped
  • handful of parsley, dried rosemary and dried thyme
  • salt and pepper
  • 2-3 tablespoons extra virgin olive oil

1. Preheat oven to 200 C.

2. Place vegetables onto a baking sheet. Season with salt, pepper and herbs. Drizzle oil on top.

3. Bake for about 30 min until the vegetables are cooked but still a little bit crunchy.

ingredients for 4 (option 2)

  • 2 sweet red peppers, chopped
  • 1 eggplant, chopped
  • 4-5 carrots, cut into rounds
  • 350 g mushrooms, chopped
  • 2 red onions, quartered
  • 2 zucchini, chopped
  • dried herbs: thyme, rosemary, oregano
  • salt and pepper
  • 2-3 tablespoons extra virgin olive oil

Other than the above mentioned vegetables, you could choose some of these:

RED: tomatoes, beets, radishes

YELLOW: yellow beets

ORANGE: orange bell peppers, pumpkin, butternut squash

GREEN: green beans, asparagus, broccoli, brussels sprouts, snow peas

PURPLE: purple carrots, purple cabbage

You can also add potatoes, but I hardly ever mix potatoes with the veggies, instead I make a whole baking sheet of potatoes.

tip: try to make one layer of each vegetables, they will roast better.

BUON APPETITO!