The first winter I was a member of a CSA, I was overwhelmed by the number of root vegetables I received. I learned to make a few family favorites like Beet Salad and Kohlrabi Bake, but I worried I wouldn’t be able to use all the winter veggies I was getting, especially on busy weeknights. But then, thankfully, I discovered that practically any winter vegetable is delicious when tossed in olive oil and thrown in the oven. Problem solved.
Can simply roasting vegetables still feel creative? Yes! Though the process of roasting is straightforward, it’s fun to experiment with different veggie combinations and flavor pairings.
Pictured above: green cabbage and radicchio.
Pictured above: Chiogga beets, sweet potatoes, turnips, and red potatoes.
Try serving roasted root vegetables with your favorite dipping sauce or creamy dressing (such as a Tahini dressing). See my super simple go-to dipping sauce below. Starchy, roasted root vegetables also pair nicely with a bit of kimchi or sauerkraut.
Quick Reference for Roasting Winter Vegetables:
Cooking time: Check and flip the vegetables every 10 minutes. Root vegetables will take about 30-40 minutes. Cruciferous veggies will take 25-30 minutes. Continue to roast vegetables until they are crisp and lightly browned around the edges.
My 2-minute Dipping Sauce
½ cup mayo or vegenaise and
3 tsp dijon mustard (my favorite is Maille)