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Garlic Roasted Winter Vegetables

These colorful vegetables boasting a subtle herb flavor roast to perfection and are guaranteed to become a holiday favorite. They complement almost any entrée and are easy to prepare. —Donna Lamano, Olathe, Kansas
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    6 servings


  • 2 medium carrots
  • 1 medium turnip
  • 1 medium parsnip
  • 1 cup cubed red potatoes
  • 1 cup cubed peeled butternut squash
  • 3 whole garlic bulbs, cloves separated and peeled
  • 3 shallots, quartered
  • 4-1/2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper


  • Peel the carrots, turnip and parsnip; cut into 1-in. pieces. Place in a large bowl; add the potatoes, squash, garlic, shallots, oil, salt, thyme and pepper. Toss to coat. Transfer to a greased 15x10x1-in. baking pan.
  • Bake, uncovered, at 400° for 45-50 minutes or until tender, stirring once.
Nutrition Facts
2/3 cup: 135 calories, 4g fat (1g saturated fat), 0 cholesterol, 137mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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Average Rating:
  • juicyfruit007
    Nov 14, 2017

    No comment left

  • Susie77
    Jan 13, 2017

    I've made this twice; it's excellent! I thought though that the first time the squash and turnip were a bit too hard. The second time I boiled them first for five minutes before adding to the rest of the veggies. The garlic is not overpowering at all; being roasted calms it down.

  • pamrev
    Mar 7, 2014

    Absolutely delicious! Roasted garlic is much more mellow than minced or crushed, so it wasn't overpowering at all. People should really refrain from reviewing until they have actually tested the recipe. So annoying.

  • qnbls
    Jan 20, 2014

    I love this recipe, going to make it a second time, first time only used one bilb of garlic because I read the recipe wrong, I used turnip instead of parsnip, not a squash eater but loved this! I will use all the garlic this time, recipe is a keeper

  • graciedog
    Jan 15, 2014

    I haven't made this but that seems like ALOT OF garlic! It sounds great just wondering if my coworkers will suffer the next day 3 stars until I make it

  • Tom Brezzy
    Jan 14, 2014

    This is a fantastic recipe! Our daughter who is not overly fond of certain veggies, loves this. Very similar to a recipe by Ina Garten. She also uses cut-up sweet potatoes. To make it easy, I toss all the veggies in a gallon freezer lock bag along with the olive oil and then spread them on the baking pan.