My absolute favorite way to cook vegetables is by roasting them.
Roasting vegetables brings out all of their natural, delicious flavors.
All while keeping the nutrients.
I roast vegetables during all seasons of the year.
Roasting vegetables in the winter is my favorite because I serve them as a side dish or turn them into my delicious Roasted Winter Vegetable Soup.
Roasted Winter Vegetable Soup
6 cups of vegetable or chicken broth
1 fennel bulb, stalks & core removed, cut into 1-inch pieces
4 – 6 carrots, peeled & cut into 1-inch pieces
2 parsnips, peeled & cut into 1-inch pieces
2 turnips, peeled & cut into 1-inch pieces
1 small butternut squash, peeled with seeds scooped out, cut into 1-inch pieces*
1 tsp fresh thyme, finely chopped
2 Tbls olive oil
Handful of fresh parsley leaves, torn into pieces (to top soup with)
*Alternatively, you could purchase a 12 oz. bag of pre-cut butternut squash pieces
1. Preheat oven to 425.
2. Place cut vegetables onto 2 rimmed baking sheets, spreading them out into a single layer.
3. Drizzle each sheet of vegetables with 1 tablespoon of olive oil. Sprinkle with salt, pepper and thyme. Using hands, toss vegetables to coat.
4. Roast vegetables for 15 minutes. Remove from oven, toss with a spatula. Return to oven for 5 more minutes.
5. Meanwhile, heat vegetable or chicken broth in large pot. After vegetables are roasted and broth is heated, in a food processor, coarsely puree vegetables and broth in batches. Pour the soup back into the pot. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it’s the consistency you like.
6. Ladle into bowls and top with fresh parsley.