Cooking with Your Kids: Oven-roasted Winter Vegetables

5:24 PM, Oct 8, 2010   |    comments
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GOLDEN VALLEY, Minn.-- Chef and instructor Suzanne Schilling stopped by our kitchen today to show us how to get your children more involved in mealtime. Suzanne's teaching a class on the topic at The Chef's Gallery in Stillwater in November.

For more information about Suzanne or her upcoming cooking classes, visit and click on the "Cooking Class" tab.

Oven-roasted Winter Vegetables with Olive Oil and Rosemary
Serves 6-8 

4 tbsp Olive oil
10 oz fresh crimini mushrooms, quartered
8 oz baby carrots
2 medium red onion cut into wedges
1 large red pepper cut into strips
1 large fennel bulb, cut into strips
1 large celeriac, peeled and cut into strips
1 large yam, peeled and cut into chunks
8 whole garlic cloves, peeled
Rosemary sprigs for baking and garnish
Olive oil to drizzle
Balsamic vinegar (optional)

Preheat Oven 450*

Prepare all of the vegetables and keep them separate. Toss all of the vegetables in the olive oil and place them on a baking sheet lined with rosemary sprigs by length of baking time.

The mushrooms, onions, peppers, fennel will take about the same amount of time, 10-15 minutes.
The baby carrots, celeriac, and yam will take about the same amount of time, 20-30 minutes.
The garlic will only take about 5-10 min to bake.

Once baked, you may toss them together or serve displayed separately on a tray. Drizzle a finishing olive oil and the optional balsamic vinegar over the vegetables. Garnish with fresh rosemary sprigs.

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