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    You are in: Home / Recipes / Winter Vegetable Plate Recipe
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    Winter Vegetable Plate

    Winter Vegetable Plate. Photo by Chef Elaine C.

    1/2 Photos of Winter Vegetable Plate

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Chef Elaine C.'s Note:

    This is a hearty side of root vegetables. You may add or substitute turnip, winter squash, brussel sprouts, or sweet potatoes to this. You may also top with grated sharp cheddar and/or toasted hulled pumpkin seeds (pepitas) to it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 450.
    2. 2
      If you used large beets, cut in halfs or quarters. Leave baby beets whole. Place beets on parchment lined foil and drizzle with 1 Tblsp olive oil.
    3. 3
      Wrap foil and roast until tender when pierced with knife tip, about 30 to 45 minutes for small beets, up to 1 !/2 hours for large. Don't overcook. Roast until just tender, not shriveled up.
    4. 4
      Let cool. Then rub skin off with paper towel or clean damp cloth.
    5. 5
      Roast other vegetables: Toss shallots, parsnips, and carrots in a large bowl with the remaining oil.
    6. 6
      Season with salt and pepper.
    7. 7
      Spread in even layer in rimmed baking sheet lined with parchment.
    8. 8
      Sprinkle with rosemary.
    9. 9
      Roast about 30 minutes, turning once. Vegetables should be tender and golden.
    10. 10
      Arrange all vegetables on plate or put in casserole. Top as desired. May be made ahead and rewarmed.

    Ratings & Reviews:

    • on December 07, 2008

      55

      Sounds great, I have never roasted beets, but I love them.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Winter Vegetable Plate

    Serving Size: 1 (193 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 235.2
     
    Calories from Fat 126
    53%
    Total Fat 14.0 g
    21%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 202.9 mg
    8%
    Total Carbohydrate 26.2 g
    8%
    Dietary Fiber 7.7 g
    30%
    Sugars 16.2 g
    64%
    Protein 3.6 g
    7%

    The following items or measurements are not included:

    parsnips

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