Roasted Winter Vegetables bring the earthy sweetness and deep flavors of the season to your table. Root vegetables like carrots, parsnips, and potatoes caramelize beautifully in the oven, creating a dish that’s both hearty and colorful. It’s perfect as a holiday side or a warm weekday meal addition.
1. Ingredients
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 sweet potato, peeled and cubed
- 1 red onion, cut into wedges
- 1 small butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or rosemary
- 2 cloves garlic, minced
- Optional: a drizzle of balsamic vinegar or honey for added flavor
2. Cooking Time
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
3. Serving Quantity
- Serves 4
4. Instructions
- Preheat the Oven: Set oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare the Vegetables: In a large bowl, toss all chopped vegetables with olive oil, garlic, salt, pepper, and herbs until evenly coated.
- Spread on the Pan: Arrange the vegetables in a single layer so they roast evenly.
- Roast: Bake for 35–40 minutes, stirring once halfway through, until tender and lightly caramelized.
- Finish: Drizzle with balsamic vinegar or honey before serving if desired.
5. Nutrition (per serving)
- Calories: 180
- Protein: 3 g
- Fat: 7 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Sugar: 10 g
6. Tips for Best Results
- Cut all vegetables into similar-sized pieces to ensure even roasting.
- Add Brussels sprouts, beets, or turnips for more variety.
- For crispier edges, don’t overcrowd the pan—use two sheets if needed.
- Toss the vegetables halfway through cooking for even browning.
- Sprinkle fresh parsley or grated Parmesan before serving for extra flavor.
These Roasted Winter Vegetables bring out the best of the season—sweet, savory, and perfectly golden. Serve them alongside roasted meats, grain bowls, or enjoy them on their own for a cozy, wholesome meal.
