The oven-roasted winter vegetables are a rich, spicy, and tasty side dish perfect for accompanying any main course, but this mix of vegetables is so versatile that it can also be used to fill a wrap or to prepare a vegetarian or vegan main dish. With the addition of chickpeas or lentils, it becomes a hearty salad to serve warm for dinner. What did I use for the oven-roasted winter vegetables? Whatever happened to be in the fridge: red onions, Brussels sprouts, pumpkin (mine was a Hokkaido), and chicory.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 14 oz chicory
- 10.5 oz red onions
- 1.1 lbs Brussels sprouts
- 1/2 Hokkaido pumpkin
- 4 tbsp extra virgin olive oil
- to taste salt
- to taste oregano
- to taste sweet paprika
Tools
- 1 Cutting Board
- 1 Knife
- 1 Mat reusable parchment paper
Steps
Peel the pumpkin, remove seeds and fibers, and cut it into cubes. Wash the Brussels sprouts, remove the outer leaves (if they are damaged), and cut them into quarters. Peel the onions and slice them. Wash the chicory and cut it into small pieces. Arrange the vegetables on a baking sheet lined with the reusable mat (I liked to keep the vegetables separate as in the original recipe but you can also mix them) and season with the oil, salt, sweet paprika, and oregano. Bake in a preheated static oven at 400°F for about 40 minutes. If during cooking the vegetables darken too much, you can cover them with aluminum foil. Once ready, you can serve them as a side dish or use them as a base for more complex dishes as desired.
