Vegetable prices are rising, which means many people are looking for creative ways to stretch their food budgets.
One of the best ways to save money on vegetables is to eat what’s in season. Focus on winter vegetables and roast them in large batches. Look for what’s on sale and plan your meals around those vegetables.
You can use this recipe as a template and incorporate any vegetables you like or that are well-priced. Carrots, turnip and rutabaga tend to be excellent buys.
I’ve converted many Brussels sprouts haters into lovers just by roasting them! Roasted vegetables have such wonderful flavour, crispness and caramelization. Roasting takes winter vegetables from meh to gourmet!
Roasted Winter Vegetables
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This recipe is a delicious way to enjoy winter vegetables. It also happens to be budget-friendly and serves a crowd (or provides plenty of leftovers).
| Servings | Prep Time |
| 15 | 20 minutes |
| Cook Time |
| 50 minutes |
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Ingredients
- 2 lb (907 g) bag of parsnips , peeled and sliced into 2" x 1/2" sticks (5 x 1 cm)
- 3 medium beets , peeled and chopped into 1 inch (2.5 cm) cubes
- 1 medium buttercup or butternut squash , peeled, deseeded and chopped into 1 inch (2.5 cm) cubes
- 3/4 lb (350 g) Brussels sprouts , bottoms cut off and sliced in half
- 1 bulb fennel sliced
- 1 Tbsp (15 mL) each dried oregano and thyme
- Salt and pepper to taste
Servings:
Units:
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Spread out the chopped vegetables onto large roasting pans or rimmed baking sheets (line with foil for easier cleanup).
- Drizzle with olive oil and add fennel fronds, herbs, salt and pepper. Toss to coat.
- Make sure the vegetables are in a single layer for even cooking and better flavour. Roast, stirring or shaking the pan about every 15 minutes, for about 50 minutes or until the vegetables are tender and golden brown.
- Serve and enjoy!
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