16 February, 2018

A Bed of Vegetables Instead of Rice Is Nice

A Bed of Vegetables Instead of Rice Is Nice
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Cooking in season is a goal of mine. Winter vegetables are so hearty and nutritious. I enjoy adding them to my recipes in the winter time specifically, and year around when I can find them grown locally (if I’m not growing them in my garden). Today’s recipe features butternut squash, acorn squash, sweet potato, carrots, and onions. 

I’ve been noticing that sheet pan cooking is becoming more popular so decided to use that method with these vegetables. 

The most challenging part of this recipe was getting all the squash cut up. Tip: microwave the squash for a few minutes to soften the skin. While I tried to cut all pieces into equal sizes, it was somewhat impossible with the different shapes of these vegetables. You can cheat and buy butternut squash already cut into bite-size pieces (Costco carries them in the cold produce area) if you don’t have the time or patience to do the chopping yourself. I promise I won’t tell. 

What surprised me when creating this recipe was that the carrots cooked slower than the squashes and sweet potato, it was firmer in texture compared to the other cooked ingredients. 

A seasoning I was testing on this recipe was Mediterranean Spiced Sea Salt (thank you dear sister for including it in my Christmas package). It made all the difference in flavor. If this seasoning is not available to you, adding dried herbs such as oregano, thyme and basil to sea salt would be a good substitute. 

The combined flavors of these vegetables are wonderful! Plated, they make a nice “bed” for any meat, chicken, pork, or fish dish, and a great main dish for vegetarians. 

Cooked and ready to eat!

Roasted Squash, Carrots & Sweet Potato
Serves 10
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Ingredients
  1. 1 average-sized butternut squash, peeled and cubed
  2. 1 acorn squash, peeled and cubed
  3. 1 sweet potato, peeled and cubed
  4. 3 carrots, peeled and cubed
  5. 1 medium onion, peeled and chopped
  6. 3-4 garlic cloves, peeled and chopped
  7. 3 tablespoons Extra Virgin Olive Oil
  8. 1 teaspoon Himalayan sea salt (or sea salt of your choice)
  9. 1 teaspoon Mediterranean spiced sea salt (or add herbs to any brand of plain sea salt)*
  10. 1/2 teaspoon garlic powder
  11. 1/2 teaspoon onion powder
  12. 1/2 teaspoon pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Peel and chop all the veggies and add them into a large bowl.
  3. After all the veggies, onion ,and garlic are in a bowl pour extra virgin olive oil in - about three turns of the bowl.
  4. Add the seasonings and then stir. Spread vegetables out on a foil-lined baking sheet.
  5. Bake for 20 minutes, then turn veggies over and bake for another 20 minutes.
  6. Check for doneness by piercing veggies with a fork. They should be soft but not mushy.
Notes
  1. Sweet options: Sprinkle brown sugar and a few dashes of balsamic vinegar over vegetables before serving.
  2. Savory options: Sprinkle shredded parmesan cheese over vegetables before serving. Oh go ahead and drizzle balsamic vinegar on this version too. Just lightly tho!
  3. *The Mediterranean spiced sea salt made a distinct difference in the flavor of this recipe. If it is not available to you, combine oregano, thyme and basil to a sea salt of your choice.
Christina's Food And Travel https://christinasfoodandtravel.com/

1 COMMENT

One thought on “A Bed of Vegetables Instead of Rice Is Nice”

  • Julia Loyacano
    February 16, 2018 at 12:05 pm

    I really like this Christina. Thank you, Julia

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