All veggies have a peak season and one of the best things about the colder weather upon us is that this season’s peak veggies are some of the cream of the crop. Hardy veggies like winter squashes, carrots, beets, cabbage, and kale all thrive at this time of year and many varieties of these veggies actually taste sweeter and improve in texture when cold flashes hit.
While roasting these veggies as a side dish is very common in many households, it can be hard to come up with new ways to cook with this season’s harvest. But, by incorporating cold weather’s harvest into casseroles, soups, and other main dishes, the sky’s the limit on the number of dishes you can whip up in a snap.
Try my Chicken and Squash Tagine, my prize winning Tuscan Veggie and Pesto Chicken Lasagna, my mom's Candy Cane Beet Slaw, my Minestrone Soup, or today's recipe - Roasted Veggie Medley with Parsley Sauced Fish.
1 small butternut squash, peeled and chopped
1 bunch of small candy cane beets, ends trimmed
1 1/2 cups of frozen edamame
2 tablespoons olive oil, divided
1 pinch of salt and pepper
4 fillets of fish, I like to choose something sturdy and white like basa or halibut
1 cup parsley
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons water
1. Preheat oven to 375 degrees. Bake beets whole for about 45 minutes or until soft. Toss squash in 1 tablespoon olive oil and sprinkle with salt and pepper, bake for about 30 minutes.
2. Season fish with salt and pepper and drizzle with a tablespoon olive oil. Bake until opaque and flakey, about 15 minutes depending on size of fillets.
3. While fish is baking, microwave the edamame and prepare your sauce. Combine parsley, 2 tablespoons olive oil, lemon juice, and water in a blender and puree.
4. When beets come from the oven, let cool until you can handle them, peel, and slice. Toss beets with squash and edamame and scoop into the bottom of bowls or plates.
5. Top veggie medley with a fillet of fish and a spoon of parsley sauce. Enjoy