It’s nice to take a break between Thanksgiving and Christmas to enjoy the simplicity of healthy winter vegetables. One of my favorite light but cozy dinners during this season is roasted vegetables with freshly grated Parmesan.
Healthy warm winter vegetables for the holidays.
What you need to make roasted vegetables for two:
20 minutes to prepare, 1 hour to roast
- 2 large parsnips
- 3 large carrots
- 1 leak
- 3 small to medium potatoes
- 1 stem of fresh rosemary (wash rosemary and remove leaves from stem)
- fresh Italian parsley (washed and finely chopped)
- handful of raw pumpkin seeds
- fresh Parmesan
- olive oil
- sea salt and freshly ground pepper
How to prepare
Preheat oven to 400 degrees Fahrenheit.
Wash, peel and slice the parsnips, carrots, leak and potatoes. The outer layer of leaks can be a bit tough, so best to simply peel off the outer layer, cut off the bottom end and the top where the darker green begins. Then slice on the diagonal.
Place the sliced vegetables into an oven safe dish and add ¼ cup olive oil, fresh rosemary leaves, raw pumpkin seeds, sea salt and freshly ground pepper to taste. With a wooden spoon, mix the vegetables around to coat with the oil mixture.
Please dish in the oven and roast for 1 hour.
After 1 hour, remove and divide evenly into two bowls and sprinkle with the fresh Italian parsley and shavings of fresh Parmesan. Then curl up beside the fire and enjoy your healthy dinner of fresh winter vegetables!