Roasted Winter Vegetables are the perfect side for the cold months with squash, carrots, parsnips, garlic and more tossed in oil and roasted.
Roasting is a great way to make easy and flavorful vegetables, from Roasted Root Vegetables and Roasted Broccoli to Roasted Green Beans. With this simple Side Dish you can take the simplicity of roasted veggies into the cold weather months.
Usually, you can find most vegetables at grocery stores year-round. However, that often means they have to be shipped in from different locations where they can still grow, and they aren’t always as fresh. There’s just nothing quite as delicious as perfectly in-season produce. This is why this recipe takes full advantage of the incredible winter vegetables.
This recipe calls for a combination of red potatoes, carrots, parsnips, beets, turnips, and butternut squash. All amazing vegetables that taste so incredible in season. To really highlight the natural flavor, you don’t need too many seasonings or add-ons. All you need is salt, pepper, and garlic. Simply toss the veggies in seasoning and oil, then roast to get the most amazing flavorful and tender vegetable side dish.
For a cozy hearty meal, serve these easy Roasted Vegetables up with your favorite winter comfort foods. They’d go amazing on the side of Easy Chicken and Rice Soup, Pot Roast, or Chili. Plus, Roasted Winter Vegetables are ready in just over a half-hour, so they’re perfect for an easy weeknight side all winter long.
More Roasted Vegetable Sides
Garlic Roasted Red Potatoes
Thyme Roasted Sweet Potatoes
Roasted Root Vegetables
Rainbow Roasted Vegetables
Key Ingredients
- Vegetables: With squash, beets, turnips, and more this is the perfect vegetable blend for winter. Adding in the red potatoes makes the vegetable medley more filling and adds a variation to the flavor that is just amazing.
- Oil: The oil helps the Roasted Winter Vegetables to brown and crisp up nicely. It also adds a richer flavor and helps the seasoning to stick to the vegetable pieces.
- Flavoring: For the flavor you just need salt, pepper, and thyme. Those easy seasonings are tossed over the vegetables. However, for a bolder taste, the recipe also has whole garlic cloves mixed in with the veggies.
Cooking Tips
- Prep time: Preheat the oven to 425 degrees. Slice the vegetables into bite-sized pieces.
- Vegetable mix: Add the potatoes, carrots, parsnips, beets, turnips, butternut squash, and garlic cloves in a large mixing bowl. Add the olive oil, salt, pepper, and thyme over the top. Stir to coat the veggies.
- Cooking time: Lay the vegetables out on a large rimmed baking sheet. If there’s not enough room to have them in a single layer, use two sheets. Roast vegetables for 20 minutes. Open the oven and stir before roasting for another 10 minutes. Garnish with fresh parsley and extra oil before serving.
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Variations
- Vegetables: You can add other vegetables to the blend. Sweet potato, cherry tomatoes, Brussels sprouts, or red onion would taste amazing.
- Lemon juice: For a refreshing, zingy flavor in the recipe, mix a couple tablespoons of fresh lemon juice in with the olive oil. Coat the veggies in the combination of lemon juice and oil before roasting.
- Seasonings: To experiment with the flavor, try adding your favorite seasoning mix to this recipe. You could use an Italian seasoning blend to make the Roasted Winter Vegetables go with your Italian dinner. Or, use more comforting spices like grated ginger, cumin, or ground mustard. To give the recipe some heat, another option is sprinkling on red pepper flakes or cayenne pepper.
Dishes to Serve with Winter Veggies
Chicken Brine
Chicken Piccata
Texas Oven-Roasted Beef Brisket
Grilled Pork Chops
How to Store
- Serve: Don’t leave Roasted Winter Vegetables at room temperature for more than 2 hours.
- Store: If you have leftovers, you can seal them in an airtight container and put them in the fridge. The Roasted Veggies will stay good for 3-4 days.
- Freeze: For more long-term storage, you can seal the Winter Vegetables to store in the freezer for up to 6 months.
Ingredients
- 3 red potatoes , cut into 1" chunks
- 2 carrots , cut into 1" chunks
- 3 parsnips , cut into 1" chunks
- 2 red beets , cut into 1" chunks
- 1 turnip , cut into 1" chunks
- 1 cup butternut squash , cut into 1" chunks
- 1 whole garlic bulb , cloves peeled (do not mince)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon dried thyme
Instructions
- Preheat oven to 425 degrees.
- Add the potatoes, carrots, parsnips, beets, turnips, butternut squash, and garlic cloves in a large mixing bowl.
- Add the olive oil, salt, pepper, and thyme to the bowl, mixing well.
- Place the vegetables on a large sheet pan in a single layer. If your sheet pan is too small, use two.
- Cook for 20 minutes, stir and cook for up to 10 more minutes until vegetables are fork-tender.
- Remove from the oven and garnish with fresh parsley and a drizzle of extra olive oil if desired.
Nutrition
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