From Barefoot Contessa Family Style by Ina Garten
Roasted Winter Vegetables
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds) peeled and seeded
3 Tbsp. good olive oil
1-1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. chopped fresh flat-leaf parsley
Preheat oven to 425 degrees.
Cut the carrots, parsnips, sweet potato, and butternut squash into 1-to-1-3/4 inch cubes. All vegetables shrink while cooking, so don't cut them too small.
Place all the vegetables in a single layer on two sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25-30 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot. Serves 8.
Roasted Winter Vegetable Soup
6-8 cups chicken stock
1 recipe Roasted Winter Vegetables
Kosher salt and freshly ground black pepper
For serving:
Croutons
Good olive oil
In a large saucepan, heat 6 cups of chicken stock. In two batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season to taste. Thin with more chicken stock and reheat. The soup should be thick, but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
Serve with croutons and a drizzle of good olive oil. Serves 6-8. google_ad_section_end
Roasted Winter Vegetables
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds) peeled and seeded
3 Tbsp. good olive oil
1-1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. chopped fresh flat-leaf parsley
Preheat oven to 425 degrees.
Cut the carrots, parsnips, sweet potato, and butternut squash into 1-to-1-3/4 inch cubes. All vegetables shrink while cooking, so don't cut them too small.
Place all the vegetables in a single layer on two sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25-30 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot. Serves 8.
Roasted Winter Vegetable Soup
6-8 cups chicken stock
1 recipe Roasted Winter Vegetables
Kosher salt and freshly ground black pepper
For serving:
Croutons
Good olive oil
In a large saucepan, heat 6 cups of chicken stock. In two batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season to taste. Thin with more chicken stock and reheat. The soup should be thick, but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
Serve with croutons and a drizzle of good olive oil. Serves 6-8. google_ad_section_end