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Garlic Roasted Winter Vegetables Recipe

Garlic Roasted Winter Vegetables Recipe

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. YIELD: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


  • 1. 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 15-in. x 10-in. x 1-in. baking pan.
  • 2. Bake, uncovered, at 400° for 45-50 minutes or until tender, stirring once. Yield: 6 servings.

Nutritional 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.

Reviews for Garlic Roasted Winter Vegetables

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Susie77 User ID: 98373 259599
Reviewed 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 User ID: 7569683 191933
Reviewed 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 User ID: 7464618 191932
Reviewed 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 User ID: 4999726 190826
Reviewed 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 User ID: 5637920 188876
Reviewed 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."

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