Roasted Winter Vegetables with Balsamic Vinegar

Utilize all the colder time of year veggies in the season to make these Roasted Winter Vegetables!

Finished off with balsamic vinegar and new parsley, they make a decent side with soup or rice or can be delighted in all things considered.

I love the way that each season carries with it new products of the soil to appreciate! In India, winter implied eating heaps of greens like mustard greens, methi (fenugreek), Bathua (chenopodium) and furthermore those excellent red carrots (which I soo miss here).

Experiencing childhood in India, occasional produce was unmistakable and you were unable to discover something like mangoes in winters ever!

Things have changed such a huge number and here in the US, I discover everything promptly accessible consistently. Be that as it may, I attempt to eat a greater amount of what’s in season.

Like nowadays, I ate plenty of apples and pomegranates and I didn’t eat berries which are obviously accessible yet I like getting a charge out of them in summers when they have quite a lot more flavor.

The winter’s veggies which are in season these days here are carrots, Brussel sprouts, turnips, carrots, yams, and so forth I got a ton of these a few days ago and made these simmered winter vegetables as a side dish for our supper.

Broiled vegetables are my top choice, simmering just brings out such a huge amount of flavor from them. At whatever point I have a ton of extra veggies or I need to clean the cooler, I simply broil them in the stove with some salt and pepper.

It’s a simple method to eat your veggies and furthermore a simple method to cook your veggies absent a lot of exertion.

This Roasted Winter Vegetables

✔is a simple method to cook and appreciate veggies.

✔makes an extraordinary veggie lover and without gluten side dish.

✔has a great deal of flavor from the paprika, rosemary, and new parsley.

✔perfect for a family supper or gathering.

We should discuss all the vegetables that I utilized here. The aggregate sum of vegetables that you need here is-6 to 7 cups of slashed winter veggies. I utilized a blend of new winter produce, you can single out.



– parsnip





You can likewise utilize Brussel sprouts, cauliflower, radish, broccoli.

The veggies were broiled with olive oil, paprika, dried rosemary and salt, and pepper. When broiled I threw them with garlic powder, balsamic vinegar, and new parsley.

It’s critical to hack them nearly of a similar size. I cut each veggie into 3/4-1 inch. For me, these were amazing at 400 F degrees for 18 minutes.

Yet, every stove is unique so you may require an additional couple of moments in your broiler.

Discussing the flavors, I added 1/4 cup balsamic vinegar to the veggies whenever they were simmered. This may be a great deal of vinegar for a few (everybody has an alternate taste). Thus, I propose to add 2 tablespoons first, blend, trial, and afterward add more.

You can likewise add dried thyme or some other dried spice of decision while simmering these veggies. New parsley goes truly well here yet on the off chance that you don’t have that, new cilantro is another acceptable choice.

These are an incredible method to appreciate all the veggies in explanation. Simply throw them with olive oil, spices, heat, and appreciate!


1-Start by stripping and cleaving all the veggies. I slashed every one of them into 3/4 to 1-inch pieces. The onions and peppers were quartered.

2-Transfer cleaved veggies to a bowl and add olive to it. Mix to consolidate.

3-Then add the paprika, rosemary, salt, pepper.

4-Toss everything together.

5-Transfer to a sheet container. Prepare at 400 F (pre-warmed stove) for 18-20 minutes or until veggies are done at this point firm.

6-Once veggies are cooked, move them to a bowl once more (simpler to blend in a bowl) and add garlic powder.

7-Add balsamic vinegar and combine everything. I would propose saving 1 tablespoon of the vinegar, trial, and really at that time add more. I added all the 1/4 cup according as I would prefer.

8-Add in newly slashed parsley and throw to consolidate.

Serve simmered winter vegetables as a side with a warm soup like this Thai butternut squash soup!

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