This medley of roasted vegetables is perfect to accompany Thanksgiving dinner, or any meal on a cold fall or winter day. A delicious blend of roots, bulbs and tubers, “Roasted Winter Vegetables” is quintessential comfort food. My friend Stephanie first shared a similar dish with me and I was hooked. I love all the flavors of these cold weather veggies.
Choose your herbs and spices!
Rosemary and Thyme are featured in this recipe, but honestly, you could use so many different herbs. Think about the flavors you like and experiment a little. Garlic, flat leaf (Italian) parsley, and Tarragon are all be heavenly in this dish.
How many can you name?
Check out your local market for as many root veggies, bulbs and tubers as you can find. Turnips, parsnips, rutabaga, yucca, potatoes, sweet potatoes, beets, carrots, onions, all blend together well for this dish. Have you tried all of these? If not, it’s a great opportunity to expand your culinary repertoire! Most of them are hard and thick, so they take longer to cook than other vegetables. For a pleasing presentation, try cutting the vegetables into similar sized cubes. I cut the veggies into approximately 3/4-inch cubes. Don’t worry if they aren’t perfect. Mine aren’t! The vegetables will get smaller as they cook and this is a nice bite size.
- Try cutting your vegetable into a large square or rectangle if possible. I cut the sweet potato into a rectangle, then attempted to cut 3/4 inch planks.
- Next, turn the stack of planks on their side and cut 3/4 inch sticks.
- From the sticks, cut off 3/4 cubes. In a perfect world, these would all be exactly 3/4 inch square.
- And now they’re ready! Although these sweet potato cubes wouldn’t pass at culinary school, they are good enough for my family!
Continue cutting all your vegetables into cubes, then toss with olive oil, salt, pepper and herbs, and pop them in the oven!
After baking, let vegetables cool slightly, then toss with balsamic vinegar (optional, but this is my favorite part!) Serve warm.
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- 1 large russet potato
- 1 large sweet potato
- 1 medium turnip
- 1 medium rutabaga
- 1 large parsnip
- 2 medium carrots
- 1 medium yellow onion
- 2 Tablespoons olive oil
- 1 Tablespoon chopped fresh Rosemary
- 1 Tablespoon chopped fresh Thyme
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon black pepper
- 2 Tablespoons Balsamic Vinegar (Save for end-- optional)
- Pre-heat oven to 425 degrees.
- Lightly spray a 9 x 13-inch baking pan with cooking oil spray (such as PAM).
- Peel outer skin from russet potato (optional), sweet potato, turnip, rutabaga, parsnip and carrots.
- Cut all vegetables into approximately 3/4-inch cubes and place in a large mixing bowl.
- Pour olive oil over all vegetables.
- Sprinkle salt, pepper, Rosemary and Thyme over vegetables.
- Gently stir and turn vegetables over and over until they’re well coated with oil, seasoning and herbs.
- Place vegetables into baking pan and bake at 425 degrees for 35 minutes or until vegetables are roasted and cooked through.
- Remove from oven and toss vegetables with 2 Tablespoons Balsamic vinegar (optional.)
- Serve warm.
- Makes 6-8 side servings.
Amount Per Serving: Calories: 135Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 428mgCarbohydrates: 24gFiber: 4gSugar: 7gProtein: 3g
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