We make this roasted winter vegetables recipe all the time at home!
This is one of our favorite ways to eat our vegetables. The beauty of these oven roasted winter vegetables is that they are so easy to make. Plus, they're full of flavor and absolutely delicious. Even my kids love them!
Everyone—even if you don't cook very often—needs to master roasted vegetables. And, to be honest, there's not even that much to master: just some chopping, seasoning, and adding a bit of fat. For firm but tender veg with a nicely caramelized exterior, the trick is simply getting the quantity, time, and temperature right.
This colorful, caramelized vegetable side dish is perfect weekday dinners side dish or to serve in a buffet !
How Do You Choose Roots?
Selecting good root vegetables is the opposite of selecting good fruit–the harder, the better. They should be smooth and free of gashes or bruises. When choosing roots that come with leafy greens (a bunch of beets, for example), make sure the stems and leaves of the greens are firm and bright.
How Do You Store Root Vegetables?
While you certainly don’t need to have a root cellar to purchase and enjoy roots, they are best stored in a cool, dark, humid room. When storing them in the refrigerator, keep roots in a paper or plastic bag in the crisper. Storing them uncovered causes them to soften and go bad quickly.
Recipes with Vegetables
Roasted Winter Vegetables
- 4 red potatoes cleaned (peeled)
- 2 large carrots peeled and cut into slices
- 2 medium parsnips cut into cubes
- 1 cup Brussels sprouts halved
- 1 peeled onion
- 6 whole garlic cloves
- 4 tbsp extra virgin olive oil divided
- 3 tbsp of maple syrup
- 2 tbsp. fresh thyme leaves
- 5 sprigs of fresh rosemary
- ¼ cup dried cranberries
- ½ tsp. fleur de sel
- ¼ teaspoon black pepper
- Preheat the oven to 400 ° F. Cut all the vegetables.
- Place the cut vegetables in a large mixing bowl. Add 3 tbsp. of olive oil, garlic cloves, maple syrup, fresh thyme leaves, salt and black pepper. Stir until all the vegetables are evenly coated with the oil, spices and herbs.
- Brush large baking sheet with 1 Tbsp. Remaining olive oil. Spread the vegetables evenly on the baking sheet. Place the sprigs of rosemary on top of the vegetables, making sure the leaves are distributed evenly.
- Roast the vegetables in the oven for 15 minutes. Toss the vegetables and continue roasting until the edges start to turn golden, 15-25 minutes.
- Remove the roasted rosemary sprigs and stir in the vegetables (there will be some rosemary leaves left, that's ok). Season with fleur de sel and pepper and sprinkle cranberries on top.
- Vegetables can be served hot or at room temperature.