Ina Garten’s Roasted Winter Vegetables Are the Easiest Side Dish
Ina Garten makes an easy vegetable side dish that’s as simple as cutting and roasting — and the results are fabulous. Garten’s roasted winter vegetables recipe also can be used in her flavorful veggie soup.
Ina Garten shared the easy steps for her roasted winter vegetables
Garten demonstrated how to make the side dish on an episode of Barefoot Contessa. “I like to make things that are just warm and familiar and make people feel really good,” she explained. “So in that vein, I’m making roasted winter vegetables.”
The recipe is pure simplicity but Garten did have a helpful tip. “The key to roasting vegetables is you want to make sure you have big chunks of vegetables because when they roast, they sort of shrink down a little bit,” she explained.
Garten cut carrots, butternut squash, sweet potatoes, and parsnips into large chunks and placed them on a sheet pan in a single layer.
Then the Food Network host drizzled olive oil over the top and generously salted them. “Vegetables really use up the salt so you want to make sure it’s well seasoned.” After sprinkling on pepper, she tossed everything together with her hands. “It’s a really simple vegetable,” she said. “Because there’s so many different kinds, it’s also really flavorful.”
Garten roasted the vegetables in a 425 degree Fahrenheit oven for 25 to 25 minutes, until they were tender. Her recipe recommends turning the veggies once with a metal spatula during the baking time.
The full recipe is available on the Food Network website.
Her roasted vegetables can be used in a flavorful soup
Garten’s roasted winter vegetables are a delicious side dish but they can also be used in her vegetable soup.
“I love a recipe that uses leftovers,” she wrote in the recipe introduction for her roasted vegetable soup in the Barefoot Contessa Family Style cookbook. “When I’m making roasted vegetables for dinner, I’ll make a double batch and have extras for soup the next day.”
She added, “This is a very versatile recipe — you can also throw in last night’s mashed potatoes and even the tossed green salad from lunch! It all adds wonderful flavor and goodness. And how else can you get vegetables into your kids without them knowing it?”
The soup comes together easily. She heats chicken stock in a pot and adds the vegetables. Then she coarsely purees the roasted vegetables and chicken stock in a food processor in two batches. Garten pours it back into the pot and seasons the soup with salt and pepper. “The soup should be thick but not like vegetable puree,” she notes in her recipe. “So add more chicken stock and/or water until it’s the consistency you like.”
Garten takes the soup to the next level with a garnish of brioche croutons and a drizzle of olive oil.
You can find the full recipe on the Food Network site.
Fans love the side dish
Her fans clearly love her roasted vegetables, based on the reviews left on the Food Network site. “I thought this was delicious,” one person commented. “We subbed the parsnips for Brussels sprouts and it was delicious! Everyone loved it and will definitely be doing again!”
Another person noted, “Wonderful. I do a double batch then make the roasted vegetable soup the next day.”
“Excellent! And so good as leftovers,” another person shared. “I make exactly as written. When it comes out of the oven I season it with Italian seasoning and parsley.”
