Roasted Winter Vegetables Recipe

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Vegetables
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Side Dishes
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Roasted Winter Vegetables

Contributed by: Melinda

One of our fall and winter vegetarian meals is to roast a variety of winter vegetables in the oven. Not only does the house smell wonderful, but the flavors are so comforting.

I do this on one or two foil lined cookie sheets which fit together in my oven. This seems to work better when vegetables are roasted in a single layer rather than in a bowl or deep baking dish.

Assorted fall & winter root vegetables such as; parsnips, rutabaga, turnips, winter squash
Peeled and thickly sliced onion
Whole garlic cloves in their skins
Olive oil
Kosher salt & black pepper

Preheat oven to 400º
Peel and slice onion and drizzle with olive oil
Place on foil lined cookie tray in preheated oven
Prepare vegetables by peeling, removing seeds as appropriate and cutting into similar thicknesses
Place prepared vegetables and garlic cloves into a bowl and drizzle with olive oil
Mixing with your hands, make sure all surfaces are coated with oil - this doesn't require much oil - just enough to coat
Remove tray with onions and stir
Place remaining vegetables in a single layer on the tray
Sprinkle with salt and pepper and return to the oven
Roast until the vegetables are fork-tender but not mushy

This is an excellent main dish on it's own with a side salad or you can make a gravy and serve with brown basmati rice.

This also makes an excellent side dish for roasted meats (as long as you have the oven space).

Questions about this recipe?