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Winter Roasted Vegetables

Here is a recipe from one of our featured bloggers. Chuck Mallory is the author of Super Side Dishes at ChuckMall.com. His recipe for Winter Roasted Veggies could easily be served as a vegetarian entrée or a nutritious and comforting side dish. In either case, it's a winner whenever you can incorporate parsnips into a dish!:

Comfort food doesn't have to be fatty mac 'n' cheese or meat loaf. Let's get real about unusual root vegetables. Unless you're a hard-core foodie, you are not likely to center an entire side dish around something like parsnips or celeraic. The best way to bring these rich, "offstage" root vegetables is to integrate them with what you know and love. This recipe has celeraic, a turnip-like root vegetable that is not really the "root" of the type of celery you normally eat (despite what some misguided websites say.)

Parsnips, for the unfamiliar, are like a white carrot in shape (only fatter) and have an almost fennel-like taste. I grew up in the Midwest, so we ate them, but I've run across many people who have never had them.

They are not the same as turnips-in fact, turnips are one of the few foods I will not eat. This mixture is perfect, and accompanied with subtle vegetables and flavoring.

Winter Roasted Veggies

  • 2 medium potatoes
  • 1 sweet potato
  • 1 celeraic
  • 2 medium parsnips
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon lemon pepper
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried tarragon leaves
  • 1 tablespoon kosher salt
  • 1 cup panko bread crumbs
  • Olive oil (for coating pan)

Preheat oven to 350F. Peel vegetables and chop into bite-sized pieces. Put in a pan of boiling water and boil for 10 minutes. Drain and set aside.

In a small bowl, mix lemon pepper, dried parsley, dried tarragon leaves, salt, and panko bread crumbs. Stir. Pour lemon juice and olive oil over vegetables. Stir gently. Then sprinkle in half of bread crumb/spice mixture, and stir. Sprinkle in the rest and stir again. Pour into a 9×12 pan that has been coated with olive oil. Bake at 350F for 15 minutes, then serve.

See the original post at ChuckMall.com.

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