On these dark days of winter, it may seem that there are no delicious local foods. The crisp asparagus a distant dream, the sweet berries of summer are long since eaten or preserved, the juicy peaches gone, even the crunchy apples are behind us. Don’t despair! Did you know that RIGHT NOW in the middle of winter there are 30 crops and products in season?? It’s true. And you can gobble them right up with your holiday feast or any old time (looking ahead to eating more vegetables in January? Get started now!) with Pacific Northwest roasted vegetables. They are mostly root vegetables, except for the squash (this is a butternut squash but any seasonal winter squash will work great). The key with these is to use lots of herbs. The crazy thing about this recipe is that you can even use herbs that are in season! How cool. It’s also colorful and delicious. Enjoy!
Pacific Northwest Roasted Vegetables
Colorful, delicious and seasonal pacific northwest roasted vegetables!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Vegetables
- Method: Roasting
- Cuisine: American
1 small butternut squash (or any other winter squash such as acorn or hubbard), but into 1 inch cubes
4 carrots, sliced
1 large beet, cut into 1 inch cubes
1/2 large onion, sliced
10 brussel sprouts, cut in half
1/4 cup of olive oil
1/4 cup herbs (rosemary and sage are good northwest herbs in season now, but oregano or italian seasoning also works great, you can use less herbs if this seems like a crazy amount…I like it super herby!)
Salt and pepper to taste
Balsamic vinegar for garnish
Preheat the oven to 450.
Chop the vegetables and put in 9×13 baking dish (leave out the brussel sprouts for now). Pour olive oil, herbs, salt and pepper over the top and stir to coat.
Place the dish in the oven. After approximately 10 minutes, stir the vegetables and add the brussel sprouts (which cook faster). Stir every 10-15 minutes until all the vegetables are done, 30-45 minutes total (some of the time will depend on your taste in doneness and the dynamics of your oven).
You can really use any vegetables! These are the ones that are in season this time of year, but sweet potatoes (you can sometimes find at farmers markets although they are not grown commercially in Washington) are also delicious in this mix!
The length of baking will vary based on your oven and your tastes, but it will take at least 30 minutes to bake and possibly as long as 45 minutes.
Keywords: pacific northwest roasted vegetables, seasonal food, local food