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
- % Daily value*
-
Total Fat
2g
3%-
Saturated Fat
0.3g
2%
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
95mg
4% -
Total Carbohydrate
14g
5%-
Dietary Fiber
3g
11% -
Total Sugars
5g
-
Dietary Fiber
-
Protein
2g
-
Potassium
370mg
8%
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