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Roasted Winter Vegetables

A few simple touches and a blast of heat enhance the natural sweetness of fresh veggies. —Donna Lamano, Olathe, Kansas
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    6 servings


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


  • Place the first seven ingredients in a greased 15x10x1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat.
  • Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally.
Nutrition Facts
3/4 cup: 115 calories, 4g fat (1g saturated fat), 0 cholesterol, 135mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 2g protein.

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  • jay1gen2
    Nov 17, 2013

    love this. my whole family loves these veggies

  • Sarayp
    Nov 5, 2013

    Love this! Warm comfort food - but veggies! Not too popular with my husband and son, who object to the "funny" veggies - Parsnips, and squash. Still I make it just for me!

  • hmschoolheidi
    Nov 7, 2012

    Put all the oil and seasonings in a ziplock bag, add veggies, zip closed and toss around to coat. pour onto the pan and bake as directed. coats the veggies more evenly and is less messy.

  • bheiselt
    Nov 7, 2012

    Last year I roasted winter veggies instead of the traditional "sugary, fattening potatoes; sweet and regular" fearful that my family would revolt and to my surprise and delight they didn't. They actually ate more of them and I didn't have left overs. They were all gone. We had to make more the next days to eat with Turkey and cranberry salad. It was great. I recommend to try it and see what happens. I have found a "new" tradition. Healthy and Happy Thanksgiving everyone.

  • Pamlico
    Nov 6, 2012

    No comment left