Updated 01/22/2013 05:00 AM
Recipe: Asian Style Roasted Winter Vegetables
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6-12 as a side depending on volume of vegetables
try to cut all vegetables into similar sizes so they will cook in the same amount of time
the amounts listed below are approx. enough to fill either one or two baking trays depending on how many people you want to feed
2 or 4 small onions, rough chopped
2 or 4 medium large parsnips, peeled and rough chopped (see hints below)
2 or 4 medium turnips, peeled and rough chopped
4 or 8 medium carrots, peeled and rough chopped
3 or 6 cup brussel sprouts, stem end trimmed and halved through core
olive oil for coating vegetables before roasting
2 or 4 Tbs finely minced peeled fresh ginger
soy sauce to taste
sesame oil to taste (go light on sesame oil)
Set the oven to 400 degrees and, while it's heating up, peel and cut the vegetables.
There is a bit of knife work involved and it's up to you how much you want to make.
You'll need a bit of rough chopped onion and a larger and equal amount of peeled rough chopped carrots, parsnips and turnips and brussel sprouts and, as far as the brussel sprouts go, you want to trim the stem end off and then cut each one in half through the core.
Once everything is cut, add the vegetables to a large mixing bowl and toss those with a generous amount of olive oil.
Then, depending on the amount, spread them out onto one or two heavy bottomed baking trays...in a single layer if you can....and place the trays into the preheated oven.
We'll actually be seasoning these later and, while they're roasting in the oven, take a minute to finely mince 3 - 4 Tbs of peeled fresh ginger.
The vegetables will take just about 45 - 50 minutes to roast...then pull them out of the oven and divide the minced ginger over the tops, season to taste with soy sauce.....add a little splash of sesame oil, toss to coat, and it is good to go.
If the parsnips are large, quarter the thick ends lengthwise and then carefully cut out the tough woody core before cutting into chunks.