While it seems like almost all fruit and vegetables are available year round, just because you can buy them doesn’t mean they’re good. Eating with the seasons – especially in winter – can have a significant flavour (and even nutrition) impact. Just as August tomatoes don’t compare to the pale imitations you find in January, there is some produce that is at its best December through February. Good winter choices include cabbage, leeks, celery, kale, parsnip, and certain varieties of squash.
Good vegetables for roasting – that I’ve taken advantage of in this recipe – include parsnips and acorn squash. And to maximize flavour while keeping an eye on calories these amazing veggies are coated with a super simple (yet absolutely delicious!) vinegar based marinade. You’ll be pleasantly surprised by the results of this food prep session – I practically guarantee it.
Highlights of making this recipe:
- Featuring many easy to locate (and generally affordable!) ingredients, all you have to focus on is the quick assembly to make this veggie side.
- The low temp and long cooking time roasted vegetables call for is just perfect to warm up the house in the depths of winter – and the fantastic aroma created contributes to the coziness ten-fold.
- Leftovers keep well in the refrigerator for up to 5 days – the lower, back portion of the refrigerator is ideal for storage as this is likely the coolest area.
- Eating with the seasons – as this roasted veggie recipe supports – tends to be especially inspiring in January. And we can all benefit from a little extra inspiration in the kitchen during the winter months.
Of note, roasting could be a fantastic addition to your meal prep routine because any other prep that you need to do (for that meal, or the following days), can be done while the pan is in the oven. Intrigued? Go forth and roast my friends! You’ll soon see what I mean.
Macros per 1 Cup (1/6 of Recipe)
Protein: 2 g
Fat: 5 g
Carbohydrates: 21 g
Sugar: 7 g
Fibre: 6 g