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Roasted Winter Vegetables
30 min prep time
1 hr cook time
14servings
Recipe by
Robyn Webb, MS, LN
Photo by
Kyle Dreier, styling by Whitney Kemp
How to Make Roasted Winter Vegetables
Roasting winter root vegetables caramelizes their natural sugars, producing a complex, toasty, and lightly sweet flavor. This recipe calls for a variety of winter vegetables, but you could use any combination, as long as you end up with about 12 cups total of bite-size pieces. This recipe can easily be cut in half if you're not cooking for a crowd. For added acidity, you could drizzle lightly with balsamic vinegar just before serving.
30 min prep time
1 hr cook time
14servings
3/4 cup
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Step-By-Step Instructions:
- Preheat the oven to 400 degrees. In a large bowl, combine all the ingredients except the parsley and thyme.
- Divide the vegetables between 2 large baking sheets, and spread them in a single layer on each sheet. Roast the vegetables for 45 to 60 minutes, turning and stirring them halfway through, until they are tender and lightly browned.
- Add the vegetables to a serving bowl, and mix in the parsley and thyme.
Nutrition facts
14 Servings
-
Serving Size
3/4 cup
- Amount per serving Calories 75
-
Total Fat
2g
- Saturated Fat 0.3g
- Sodium 95mg
-
Total Carbohydrate
14g
- Dietary Fiber 3g
- Total Sugars 5g
- Protein 2g
- Potassium 370mg
- Phosphorous 60mg
Ingredients
carrots (peeled and sliced into 1-inch rounds)
2 cup
sweet onion (chopped)
2 cup
turnips (peeled and cut into 1 1/2-inch cubes)
2 cup
parsnips (peeled and sliced into 1-inch thick rounds)
2 cup
rutabaga (peeled and cut into 1-inch cubes)
2 cup
butternut squash (peeled and cubed)
2 cup
garlic (peeled)
12 clove
olive oil
2 tbsp
salt
1/2 tsp
minced fresh thyme
1 tbsp
chopped fresh parsley
1/3 cup
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