Roasted Winter Vegetables (Légumes d’Hiver Épicés et Rôtis)

Chef Anne Desjardins grows some of her vegetables, including Swiss chard. Photo: Gordon Beck

Chef Anne Desjardins of Ste-Adèle likes to cook local foods year-round. “We don’t need broccoli in winter,” she says. She turns her flavouring skills to Quebec root vegetables, using different combinations and seasonings to vary their taste. This mixture may be prepared several hours in advance and the pan refrigerated, covered. Bring to room temperature before baking.

Légumes d’Hiver Épicés et Rôtis (Roasted winter vegetables)

2015-03-17 16:07:08

Serves 4

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Ingredients

1. 1 teaspoon (5 mL) fennel seeds or ¼ teaspoon (1 mL) ground fennel
2. 1 teaspoon (5 mL) coriander seeds or ¼ teaspoon (1 mL) ground coriander
3. 1 teaspoon (5 mL) turmeric
4. 1 teaspoon (5 mL) freshly ground pepper
5. Salt to taste
6. Dash hot pepper seasoning
7. 1 tablespoon (15 mL) apple cider vinegar
8. 1/3 cup (75 mL) olive oil
9. ½ medium butternut squash peeled, cubed (2 cups/500 mL)
10. 1 large or 2 medium potatoes, peeled, in chunks (1 cup/250 mL)
11. 1 large or 2 medium onions, in chunks (2 cups/500 mL)
12. 2 medium parsnips, peeled, in chunks (1 cup/250 mL)
13. 2 green onions, minced

Instructions

1. Preheat oven to 400 degrees F (200 C).
2. Crush fennel and coriander seeds in a mortar and pestle and combine in a cup with turmeric, pepper and salt. Moisten with red pepper seasoning, vinegar and oil, mixing well.
3. In a large, oiled baking pan, combine and arrange the squash, potatoes, onions and parsnips without crowding. Add spice mixture, tossing to distribute it evenly.
4. Roast uncovered in oven for about one hour, or until tender, turning vegetables occasionally. Serve, sprinkled with green onions.

By Chef Anne Desjardins of Sainte-Adèle

Julian Armstrong https://www.julianarmstrong.com/