Roasted Winter Vegetables

Fresh vegetables ready for roasting.
Martin Harvey/Photodisc/Getty Images
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
201 Calories
14g Fat
19g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 Servings
Amount per serving
Calories 201
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 78mg 3%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 13%
Protein 2g
Calcium 55mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for roasted winter vegetables is a perfect side dish for roasted meats or poultry.

You can add or substitute other items, like red onions, sweet potatoes, rutabagas, and more, according to your preference or what's available.

Make sure to cut all the vegetables to the same size for even cooking. It also makes the finished dish look nicer.


  • 5 medium carrots (peeled)
  • 1 medium celery root (peeled, or 1 bunch celery trimmed)
  • 2 medium turnips (peeled)
  • 2 medium parsnips (peeled)
  • 6 small new potatoes (peeled)
  • 1 medium butternut squash (peeled and seeds removed)
  • 8 to 10 shallots (peeled)
  • 1 whole bulb garlic (cloves separated and peeled)
  • 1/2 cup olive oil
  • 1 bunch fresh thyme or rosemary
  • Kosher salt and freshly ground black pepper

Steps to Make It

  1. Pre-heat your oven to 375 F.

  2. Pull the little leaves off of the fresh herb stems until you have about a tablespoon of them. Set them aside along with another few whole sprigs of the herbs.

  3. Cut the carrots, turnips, parsnips, potatoes, squash, and celery (or celery root) into about 1-inch pieces. Cutting the vegetables the same size helps ensure they cook evenly.

  4. Transfer the cut vegetables, along with the shallots and garlic, to a large baking pan. Drizzle with olive oil, season with Kosher salt and black pepper, sprinkle with the herb leaves and toss to combine. Place the whole herb sprigs in the pan with the veggies.

  5. Roast for 45 minutes or until the vegetables are lightly browned and tender but not too soft.

  6. Remove the whole herb sprigs from the pan and let the vegetables cool for 5 to 10 minutes before serving.


  • You can use any waxy potato or even Yukon golds, which are sort of midway between starchy and waxy. If you use red potatoes, don't peel them before cutting them up.