Winter roasted vegetables are a tasty side dish, easy to make and very delightful.
A simple dish, perfect to accompany any type of main course—whether meat, fish, cheese or eggs—with nutritious, flavorful vegetables such as potatoes, fennel, broccoli and pumpkin, for a delicious and super-easy vegetarian side.
Read how to make winter roasted vegetables with the easy recipe below, as usual, right after the photo 😉
You might also be interested in the following recipes with winter vegetables:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 potatoes
- 3 1/3 cups broccoli (florets)
- 1 3/4 cups pumpkin (diced)
- 1 fennel bulb
- 1 carrot
- 1 onion
- oregano
- breadcrumbs
- extra virgin olive oil
- salt
Preparation of winter roasted vegetables
Peel the potatoes and cut them into thin wedges.
Wash the broccoli and separate into florets.
Wash the fennel and cut it into thin wedges.Peel the carrot and slice it into rounds.
Clean the onion and slice it as well.
Put all the vegetables, including the diced pumpkin, into a bowl and dress them with a drizzle of extra virgin olive oil, salt and a little oregano.Line a baking tray with parchment paper and spread the vegetables without overlapping.
Bake in a preheated fan (convection) oven at 356°F for half an hour.
Sprinkle with breadcrumbs and let cook for another five minutes.
Remove from the oven and serve your winter roasted vegetables immediately, nice and hot.
Notes
You can vary the vegetables as you prefer, removing varieties you don’t like and replacing them with those you enjoy more.
Also visit the collection 50 recipes with January vegetables for many easy and tasty ideas: you can find it directly by clicking HERE.
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