Roasted Winter Vegetables
Nothing quite hits the tummy spot on a cold winter’s night like rich, warm, roasted vegetables.
Slow roasted in the oven, they are super sweet, nourishing and dense in nutrients.
I have a favourite ‘go-to’ combination that I roast in two large pans with generous amounts of garlic and chilli. They pair perfectly with Potatoes Dauphinois and a green salad for our Sunday night dinner.
Ever creative in the kitchen, I then use the leftover roasted vegetables as a base for lots of lovely lunch dishes during the following week.
Time for sharing….
Basic roasted winter vegetables
Ingredients: (just a rough guide to quantities)
  • Half a Butternut or Jap pumpkin, approx. 500g (leave the skin on)
  • Half a sweet potato, peeled
  • 4 carrots
  • 1 – 2 parsnips
  • 1 large beetroot – save the stalks and leaves for the Roast Veg, Fetta and Quinoa Salad below)
  • 1 large capsicum
  • 2 red (or brown) onions
  • 4 garlic cloves, minced
  • 1 – 2 birdseye or jalapeno chillies (to taste)
  • 4 tbs olive oil
  • 1 tsp Himalayan salt
  • 1 tsp freshly ground pepper
Other optional vegetables include potatoes, Jerusalem artichokes, rutabaga, swede, etc and if you like, feel free to add a few sprigs of fresh rosemary.

  1. Slice the carrot and parsnip into half centimetre slices.
  2. Chop the capsicum and onions into large squares.
  3. Cut the beetroot into lots of little wedges and the peeled sweet potato into slightly larger wedges
  4. Wash the pumpkin, leave the skin on, remove the seeds and cut it into 2cm squares.
  5. In your roasting pan, mix together the oil, garlic, chilli, pepper and half the salt (the other half gets sprinkled over the top).
  6. Add chopped vegetables to the pan, mix well with the flavoured oil, spread the out evenly then sprinkle over the remaining salt.
  7. Roast the vegetables at 170C degrees for about 40 minutes, then remove from the oven, toss and redistribute the veggies evenly and return to a 160C degree oven for another 30 minutes. During the final cooking time, check them regularly to make sure they are not charring too much. Roast only until they are cooked but slightly ‘al dente’ and not mushy.
Roasted vegetable soup
Making soup just got souper easy!
  • 3 cups mixed roasted vegetables from the recipe above
  • 750ml spring water
  •  2 Massel vegetable stock cubes
  • ½ tsp. Himalayan salt (or adjust to your taste)
  1. Put all the ingredients into a Vitamix or blender and whizz until very smooth and creamy.
  2. Serve sprinkled with parsley or coriander. Add a dollop of plain yoghurt if you like.
IMPORTANT NOTE: If you prefer this soup made without beetroot so that it’s more orange than red (the soup in the picture has a little beetroot), either make your roasted vegetables minus the beetroot from the start, or simply remove the cooked beetroot from the vegetables afterwards.  
Roasted vegetable and quinoa salad (served at room temperature)
Ingredients (for 4):
  • Stalks and leaves from 3 beetroot, washed
  • 1 onion, thinly sliced
  • pinch sugar
  • 2 tbs olive oil
  • 1 small garlic clove, minced
  • ½ tsp each of Himalayan salt, black pepper and cinnamon
  • 2 cups roasted vegetables (at room temperature)
  • 1 cup cooked quinoa
  • 75g fetta cheese
  • 1 pomegranate
  • 2 cups baby spinach leaves (or soft, mixed lettuce leaves)
  • 4 tbs chopped parsley
  • half a lemon, cut into 4 thin wedges
  • 2 tbs olive oil
  • 1 tbs balsamic vinegar
  • 1 tbs lemon juice
  • 1 tsp balsamic glaze
  1. To prepare the beetroot stalks and leaves, wash and chop them crosswise into 1cm slices.
  2. Heat the olive oil in a frypan and sauté the sliced onion very slowly with the pinch of sugar for about 5 minutes, stirring until it is soft and slightly caramelised
  3. Add the minced garlic and beetroot stalks and leaves to the pan, sprinkle over the salt, pepper and cinnamon and stir over medium heat for another 5 - 7 minutes until wilted and cooked. Set aside to cool.
  4. All ingredients should be at room temperature when plating up the dish.
  5. To plate up the dish, first mix up the salad dressing and toss it through the baby spinach or lettuce leaves. Divide this between the 4 plates.
  6. On top of the leaves, place a layer of sautéed beetroot leaves, then a layer of crumbled fetta, a layer of roasted vegetables, and 2 spoonfuls of cooked quinoa. Build the layers up in a pyramid shape. Top generously with parsley leaves, a few pomegranate seeds and a thin wedge of lemon.
Kale and roast vegetable frittata
Ingredients (for 2 serves):
  • 1 bunch Tuscan* kale, approx. 10-20 leaves depending on size
  • 2 tbs butter
  • ½ tsp Himalayan salt
  • ½ tsp fresh black pepper
  • ½ tsp turmeric
  • 2 cups roasted vegetables
  • 4 eggs
  • Some pitted kalamata olives
  • 30g Fetta cheese or Goats cheese or Cheddar cheese
*Tuscan Kale is the one with the long, slender dark green/grey leaves.
  1. To prepare the kale, remove the thicker part of the stems and chop up the leaves.
  2. Melt the butter in a frypan, add chopped kale, salt, pepper and turmeric and gently cook while stirring, turning and pressing the kale down for about 3 minutes until just wilted.
  3. Tip the roasted vegetables out onto your chopping board and chop them up into smaller pieces.
  4. Beat the eggs, then gently mix in the roasted vegetables and cooked, seasoned kale.
  5. Pour into a 20cm buttered glass pie dish, or 2 smaller baking dishes and decorate with halved olives.
  6. Sprinkle with the cheese.
  7. Bake in a 165C degree oven for about 20 minutes until cooked.
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