Time 50m Yield 8 servings. Number Of Ingredients 8 Steps:
Preheat oven to 400°. In a large bowl, combine pumpkin, Brussels sprouts and garlic. In a small bowl, whisk oil, vinegar, salt and pepper; drizzle over vegetables and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Roast 35-40 minutes or until tender, stirring once. Sprinkle with parsley.
Time 55m Yield 5 Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray. Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl. Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer. Bake in preheated oven until all vegetables are tender, about 35 minutes.
Time 1h25m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Cut off the top of the pumpkin in such a way that it gives you a"top. “Scoop out the seeds of the pumpkin and save them for toasting, or discard them. Clean out the inside of the pumpkin and rub with olive oil. Sprinkle with a bit of salt and add about 1/2 cup of water. Place the pumpkin in a 325 degree oven and bake for about 30 minutes until slightly softened on the inside. Remove from the oven and set aside. Peel and cut the root vegetables in large pieces all about the same size. Place them in a zipper type plastic bag with about 1/3 cup of olive oil. Close the bag and shake to coat the vegetables well. Pour the vegetables in a large roasting pan. Add the cut onions, shallots, minced garlic, and herbs. Stir with a large spoon. Sprinkle with the kosher or sea salt and some black pepper. Place the pan, uncovered, in a 425 degree oven. Roast for about 20 minutes, shaking the pan two or three times. Turn the pan and reduce the heat to 375 degrees and bake for another 20 minutes, shaking or stirring to keep the vegetables from burning. Continue baking until all veggies are soft, about 10-20 minutes more. Remove the vegetables to the warm pumpkin and cover with the top. Serve, adding small pieces of the softened pumpkin if you like. Remember to remove the bay leaves before eating. VARIATIONS: Add some roasted red or green peppers. Add a bit of cayenne pepper for a"hot” taste.
Time 1h5m Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F. Combine garlic, potatoes, shallots, turnips and rutabaga in a bowl and toss with olive oil, salt and pepper. Spread on a baking sheet and roast until the vegetables start to slightly char, 35 to 45 minutes. Serve immediately.
Time 1h Yield 6 to 8 servings Number Of Ingredients 12 Steps:
Preheat the oven to 425 degrees F. Coarsely grind the coriander and cumin seeds in a spice grinder (or crush with the bottom of a skillet). Combine the parsnips, turnips, celery root, olive oil, garlic, ground spices, paprika, 1 1/2 teaspoons kosher salt and a few grinds of pepper in a large bowl; toss to coat. Divide the vegetables between 2 rimmed baking sheets and spread in an even layer. Roast until lightly browned around the edges, about 30 minutes. Sprinkle the vegetables with the pepitas and gently stir. Continue to roast until the vegetables are tender and the pepitas are lightly toasted, about 15 more minutes. Transfer to a serving dish. Sprinkle with sea salt and cilantro.
Time 1h15m Yield 10 Number Of Ingredients 8 Steps:
Preheat an oven to 450 degrees F (230 degrees C). Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan. Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.
