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Winter Recipes for a Healthier Year

Roasted Winter Vegetables

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2 or 3 parsnips
2 pounds winter squash
4 carrots
1 firm eggplant
1 to 2 fennel bulbs
2 large red onions
6 cloves garlic
2 to 3 tablespoons fresh rosemary
crushed red pepper, to taste
¼ cup olive oil

Preheat the oven to 400 degrees F. Peel and cut up the vegetables into attractive wedges and cubes. Arrange the vegetables and garlic in a single layer in a large, oiled roasting pan and sprinkle them with rosemary, crushed red pepper, and olive oil to coat. Roast the vegetables, turning them occasionally so that they don’t stick or burn, until they are browned and tender, about 1 to 1¼ hours. Makes 6 to 8 servings.

Winter Vegetable Curry

3 tablespoons vegetable oil
3 cloves garlic, finely chopped
1 tablespoon peeled and grated fresh ginger
1 large onion, finely chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground cayenne pepper, or to taste
½ teaspoon ground cardamom
1 sweet potato, peeled and diced
2 large carrots, peeled and finely  chopped
2 large parsnips, peeled and finely chopped
1 cup cauliflower florets (optional)
1 cup green peas (optional)
1 cup orange juice
1 large tart apple, peeled cored, and chopped
2 tablespoons raisins
salt and pepper, to taste

Heat the oil in a large skillet, and add the garlic, ginger, onion, and spices. Cook over low heat, stirring, until the onion is soft. Add the remaining vegetables, orange juice, apple, and raisins. Stir and cook for 15 minutes over medium heat, or until the vegetables are tender. Season with salt and pepper. Makes 6 servings.

Brussels Sprouts With Sun-Dried Tomatoes

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1½ pounds brussels sprouts
¼ cup oil-packed, sun-dried tomatoes
¼ cup rice wine vinegar
¼ cup olive oil
1 clove garlic, minced
½ tablespoon sugar
dash of hot-pepper sauce
salt and pepper, to taste
2 scallions, thinly sliced
¼ cup chopped fresh parsley

Trim off the stem ends of the brussels sprouts and remove any wilted outer leaves. Cook the sprouts in 6 cups of boiling, salted water just until crisp-tender. Drain, then submerge the sprouts in ice water to cool. Drain, then transfer to a large bowl. Cut the tomatoes into thin strips and add them to the brussels sprouts. Toss and set aside. In a glass bowl, whisk together the vinegar, oil, garlic, sugar, hot-pepper sauce, and salt and pepper. Pour this sauce over the sprouts and tomatoes. Add the scallions and parsley. Stir, cover, and refrigerate for at least 2 hours. Makes 10 servings.