Winter ushers in roasted veggies

Chilly weather transforms what goes on our table.

Winter squash, hardy greens such as kale and chard, cabbage, cauliflower and sweet potatoes are filling the markets and my recipe-testing table. The change in weather has me craving filling side dishes to go alongside juicy roasts and festive winter meals.

Baking sheets covered in cubed veggies offer a nutritious and weeknight-friendly solution. Cut almost any firm veggie into cubes, toss in a little olive oil and seasoning, and roast on high heat until the inside is tender and the edges are golden and caramelized. Time varies by vegetable, but most are done in the 20- to 30-minute range. Serve your roasted veggies with sliced beef or pork roast, or serve simply with some steamed quinoa.

Today's Sweet Potato and Brussels Sprouts Hash is a great example of what can be made.

Brussels sprouts and their ever-popular companion bacon are teamed up with sweet potato to make a tasty oven-roasted hash that requires just minutes of prep time to cube the veggies.

Garlic cloves roast up into mellow creamy pods of flavor while tart apple cubes add a welcome touch of acidity. The hash is meant to be a plug-and-play recipe — swap out ingredients as you wish — but this combination is delicious, so you may find yourself making this version over and over. Heat oven to 400 degrees. In a large bowl, mix together all the ingredients except the chives and rosemary, and stir until vegetables are coated evenly with olive oil and spices. Cover a baking sheet with parchment paper and spread the mixture out into a single layer. Bake until sweet potato, Brussels sprouts and garlic are tender and golden brown, about 30 minutes, stirring halfway through cook time. Sprinkle with fresh herbs if desired and serve.

114 calories, 3 g protein, 18 g carbohydrates, 3 g fiber; 5 g sugar, 4 g fat (1 g saturated), 3 mg cholesterol, 242 mg sodium

[MELISSA D’ARABIAN VIA AP] 2 cups 1 medium sweet potato, peeled and cut into ¾-inch cubes, about 1½ cups 1 medium granny smith (or other tart) apple, peeled and cut into ¾-inch cubes, about 1 cup ½ cup whole garlic cloves, peeled 2 thick-cut slices bacon, cut into ½-inch pieces...