Pacific Northwest Roasted Vegetables

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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 ready for chopping
Pacific northwest vegetables currently in season include winter squash (such as butternut, pictured), carrots, onions, beets and brussel sprouts and all are delicious roasted.

 

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Pacific Northwest Roasted Vegetables

Colorful pacific northwest roasted vegetables

Colorful, delicious and seasonal pacific northwest roasted vegetables!

  • Author: Jennie
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Vegetables
  • Method: Roasting
  • Cuisine: American
Scale

Ingredients

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

Instructions

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).

Notes

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

Colorful vegetables in a pan ready to be cooked. Text reads: Pacific Northwest Roasted Vegetables
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Jennie Flaming
Jennie Thwing Flaming, Chief Adventure Officer: Jennie's life has been a continual quest for adventure (of the non-adrenalin inducing kind) from birth till now. Professionally, she pursues adventures in teaching, counseling and working to obliterate institutional racism for students in our region's public schools and also works as a tour and hiking guide. Previous professional adventures include working in schools in Seattle and Alaska, leading tours and managing tour guides and presenting traveling science shows and lessons with Pacific Science Center. She believes in sharing her beloved Pacific Northwest home with visitors. She likes to be outdoors and spend time with the people she loves. Jennie is born and raised in Seattle and has also lived in Alaska and the Netherlands.