Roasting winter vegetables is by far my favorite way to enjoy them.
There is something so rustic and homey about a sheet of winter veggies all getting crispy and tender together in a toasty oven.
These are a go-to for me for big, get together meals (looking at you, Thanksgiving). The end result feels slightly upscale, but the prepping and roasting process is – I am convinced – as easy as vegetable side dishes get.
Especially since you can chop everything ahead of time and refrigerate until you’re ready to roast.
If you can spare the oven space, it’s best to use two sheet pans for this recipe. All of the veggies will fit on one, but if you overcrowd them, you run the risk of forgoing some of that crispy roasted crunch for more of a steamed result.
We like these as an easy vegetable side dish, but also make rice bowls with them, or eat leftovers for breakfast with a fried egg on top.
Roasted Winter Vegetables
- 1 1/2 pounds baby potatoes
- 1 pound carrots, cut into 2-inch spears
- 1 pound Brussels sprouts, halved
- 1/2 pound butternut squash, cut into 1-inch cubes
- 1 large red onion, cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped flat leaf parsley
Preheat oven to 425 degrees.
Combine potatoes, carrots, Brussels sprouts, squash, and onion in a large bowl. Add oil, salt, and pepper and toss to combine. Divide mixture between two large sheet pans. Spread vegetables into single layer. Roast 25-35 minutes, until vegetables are tender, flipping once.
Adjust seasoning to taste and toss with parsley. Can be served hot or at room temperature.
To cut down on day-of prep time, you can prepare and combine all vegetables the day before. Just toss with olive oil, salt, and pepper when you’re ready to roast!
Adapted from Ina Garten