winter vegetables

These sticky honey-roasted carrots make a simple yet scrumptious side for Christmas dinner or a Sunday lunch

Roasted carrots

2kg carrots,halved or quartered lengthways

olive oil

tbsp honey

tbsp red wineor cider vinegar

Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.

Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.

Chickpea and Winter Vegetable Stew

onion

coriander

caraway seeds, crushed

cumin

red pepper

garlic,

vegetable stock, divided

butternut squash,

carrot,

Yukon gold potato, peeled and cut into 1-inch cubes

harissa (North African hot sauce, available in specialty stores)

tomato paste

salt

turnips (about 2 medium), peeled and each cut into 8 wedges

(15 1/2-ounce) can chickpeas (garbanzo beans), drained

flat-leaf parsley

honey

couscous

lemon

Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.

Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

This combination of sweet vegetables with pungent pesto is great for a simple grain and vegetable bowl.

Quinoa With Roasted Winter Vegetables and Pesto

winter squash,

carrots, peeled,

brussels sprouts,

turnips,

extra virgin olive oil

Salt

pepper

quinoa

pesto

Preheat the oven to 425 degrees Fahrenheit. Oil one or two sheet pans or baking dishes large enough to fit all of the vegetables in a single layer. Place the vegetables in a large bowl and toss with the olive oil and salt and pepper to taste.  Spread the vegetables in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Turn the heat down to 375 degrees and continue to bake until the vegetables are lightly browned and tender all the way through when pierced with a knife, 10 to 20 minutes.

While the vegetables are in the oven, cook the quinoa. Rinse thoroughly with cold water. Bring 3 cups water or stock to a boil in a medium saucepan. Add salt to taste (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain through a strainer and return the quinoa to the pan. Cover the pan with a clean dish towel, replace the lid and allow the quinoa to sit undisturbed for 10 minutes or longer.

When the vegetables are tender, remove from the heat and transfer back to the bowl. Add the pesto or pistou and stir together. Serve over quinoa.

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Roasted carrots

Chickpea and Winter Vegetable Stew

Quinoa With Roasted Winter Vegetabl...

Top 3 winter vegetables recipes from across the web

The most viewed winter vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted carrots

Chickpea and Winter Vegetable Stew

Quinoa With Roasted Winter Vegetabl...

The most viewed winter vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine