Braised Winter Vegetables

Roast a big batch of winter’s best veggies and enjoy serving them in a variety of ways. Best yet, skip most of the peeling and chopping by purchasing ready-to-cook squash, carrots and Brussels sprouts in the produce section.

Ingredients

  • 1 pound baby carrots
  • 12 ounces Brussels sprouts, halved
  • 1 medium onion, cut in wedges
  • 2 tablespoons butter, cut in small pieces
  • 1 pound peeled and cut-up squash or sweet potatoes
  • 4 medium parsnips, peeled and cut in 3/4" pieces
  • 3/4 cup chicken or vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Heat oven to 350F.
  • Place vegetables, broth and butter in large covered roasting pan. Cover and bake 50 minutes, stirring halfway through roasting, just until tender. Remove from oven. Drain any juices from roaster. Season with salt and pepper.
  • Increase oven temperature to 400F. Roast vegetables uncovered 10 to 15 minutes longer or until beginning to brown, stirring once. Serve immediately as directed below, or refrigerate in airtight container up to 3 days or in freezer up to 1 month.
  • Reheat vegetables (thawed) in single layer on baking sheet at 350F 10 to 15 minutes, stirring once, until heated through.

Recipe Information

Ingredients

  • 1 pound baby carrots
  • 12 ounces Brussels sprouts, halved
  • 1 medium onion, cut in wedges
  • 2 tablespoons butter, cut in small pieces
  • 1 pound peeled and cut-up squash or sweet potatoes
  • 4 medium parsnips, peeled and cut in 3/4" pieces
  • 3/4 cup chicken or vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Heat oven to 350F.
  • Place vegetables, broth and butter in large covered roasting pan. Cover and bake 50 minutes, stirring halfway through roasting, just until tender. Remove from oven. Drain any juices from roaster. Season with salt and pepper.
  • Increase oven temperature to 400F. Roast vegetables uncovered 10 to 15 minutes longer or until beginning to brown, stirring once. Serve immediately as directed below, or refrigerate in airtight container up to 3 days or in freezer up to 1 month.
  • Reheat vegetables (thawed) in single layer on baking sheet at 350F 10 to 15 minutes, stirring once, until heated through.