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A tray of roasted winter vegetables - Carrots, turnips, rutabagas, golden beets, winter squash, parsnips, and onions

How To: Roasted Winter Vegetables

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yield: 7 cups


If you don’t have a scale or can’t be bothered to measure, simply fill an 18 x 12-inch rimmed baking sheet with vegetables, more or less in a single layer.
You can toss the vegetables with dried herbs and/or spices. Our favorite go-to is dried thyme. Figure 1 teaspoon for the full pan.
If you’re roasting 2 pans, double the recipe, and adjust the oven racks to lower, and upper-middle positions. Check the pans of vegetables at 15 minutes. At that point, you may want to switch them to ensure even cooking.


  • 3 pounds (heaping 2 quarts) Prepared Vegetables, any combination of the veggies listed below
  • 1/4 cup olive oil
  • Salt and ground black pepper

Prepared Veggie Options

  • Carrots
  • Turnips
  • Rutabagas
  • Golden beets
  • Winter squash
  • Parsnips
  • Cauliflower, cut into large florets
  • New potatoes, halved
  • Onions of any kind, peeled and cut into large chunks
  • Shallots, Peeled and left whole


  • Adjust oven rack to lowest position and heat oven to 500 degrees. Toss vegetables of choice all together or by variety with 3 tablespoons of oil and a generous sprinkling of salt and pepper. Turn onto a large (12 x 18 inch) rimmed baking sheet that has been coated with vegetable cooking spray; drizzle with remaining tablespoon of oil and roast until golden and attractively spotty brown, about 25-30 minutes. Serve. (Can be cooled, covered, and refrigerated at least a week.)