Roasted Winter Vegetables

Cozy, colorful and full of flavor, these roasted winter vegetables are the perfect side for any chilly-season meal or celebration. Roasting in-season produce is one of the easiest ways to create a flavorful veggie side dish. The oven transforms humble vegetables into something truly special, giving them crisp edges and tender centers, and concentrating their natural sugars for a sweeter, deeper flavor. It’s one of the most delicious and nutritious ways to boost your veggie intake!

This recipe highlights winter favorites, including creamy red potatoes, carrots, parsnips, turnips, butternut squash, garlic and shallots. The process is simple: Toss the prepped veggies with oil and seasonings, spread them on a pan and let the oven do all the work. These roasted winter vegetables make a quick and easy side dish for chicken, pork or beef, or can be tossed with grains and topped with a fried egg for a hearty, meatless main course.

What vegetables are in season in winter?

Winter brings an abundance of hearty, nutrient-rich vegetables that are perfect for cozy meals and side dishes. Cold-weather veggies include:

• Root vegetables: potatoes, carrots, parsnips, turnips, rutabaga and beets
• Winter squash: butternut, acorn, kabocha and spaghetti squash
• Cruciferous vegetables: Brussels sprouts, cabbage, cauliflower and broccoli
• Winter greens: kale, Swiss chard and collard greens

These winter veggies are at their sweetest and most flavorful during the season. Eating produce in season not only offers the best taste and texture, but it can also be more nutritious and budget-friendly, as these vegetables are plentiful and widely available at their peak of freshness.

Ingredients for Roasted Winter Vegetables

• Red potatoes: These tender, waxy potatoes roast up creamy on the inside with a slightly crisp skin. No need to peel them; just scrub them clean first. Other types of potatoes, such as Yukon golds, fingerlings and sweet potatoes, also work well.
• Root vegetables: A trio of carrots, parsnips and turnips brings natural sweetness, earthy flavor and hearty texture to the dish. Peel the parsnips and turnips, and scrub the carrots well before roasting them.
• Butternut squash: Sweet, nutty, creamy butternut squash adds rich, golden color to the pan. Thick vegetables can be tough to cut, but our tips for cutting butternut squash will help you peel, seed and cube them with ease.
• Shallots: You can substitute shallots with any type of onion, but we love how their mild, sweet flavor pairs with the naturally sweet winter veggies. No need to chop; just remove the peel and slice small ones in half and large ones into quarters before roasting them.
• Garlic: The garlic cloves become soft, sweet and mellow after roasting. You can leave them whole, or gently mash them with a fork and toss them with the other veggies before serving.
• Olive oil: We recommend roasting with extra virgin olive oil to add a subtle, fruity flavor, but any neutral-tasting oil can also work.
• Seasoning: The veggies are simply seasoned with a pinch of salt, pepper and dried thyme for an earthy, aromatic note. Feel free to swap in other dried herbs like parsley or rosemary to use what you have on hand.

Directions

Step 1: Prepare the veggies

Preheat the oven to 425°F. Spread the potatoes, carrots, parsnips, turnips, squash, shallots and garlic cloves in a shallow, greased 15×10-inch baking pan. In a small bowl, whisk together the olive oil, salt, dried thyme and pepper. Drizzle the seasoned oil over the veggies and toss to coat them.

Editor’s Tip: For the best caramelization, spread the vegetables out in a single layer so they roast rather than steam. If the veggies look crowded, divide them between two pans.

Step 2: Roast the veggies

Bake the vegetables, uncovered, for 30 to 35 minutes until they’re golden brown and tender. Stir the vegetables once or twice during cooking to help them cook evenly.

Roasted Winter Vegetable Variations

• Add a glaze: Drizzle balsamic vinegar and a touch of maple syrup over the veggies right after roasting them for a sweet and tangy finish.
• Make them cheesy: Toss the hot veggies with a couple of tablespoons of grated Parmesan cheese right before serving. It’ll add a salty punch of umami flavor.
• Try other seasonings: Swap out dried thyme for a mix of fresh rosemary and sage for festive flair, or add a pinch of crushed red pepper flakes to the olive oil for a kick of heat.
• Finish with citrus: Squeeze fresh lemon juice over the roasted vegetables for a pop of fresh, bright flavor.

How to Store Roasted Winter Vegetables

Let the vegetables cool to room temperature, then transfer them to an airtight container and store them in the refrigerator for up to four days. To reheat roasted winter vegetables, spread them on a baking sheet and warm them in a 400° oven to bring back their crisp edges. The microwave works too, but the veggies will be softer.

Can you freeze roasted winter veggies?

Yes, you can freeze roasted veggies! Root vegetables, like those in this winter roasted veggie recipe, freeze especially well. Prepare and roast the veggies as directed, then let them cool to room temperature. Freeze them in a single layer right on a baking sheet until they’re firm, then transfer them to a freezer-safe bag or container and store them in the freezer for up to three months. Reheat the veggies directly from frozen in the oven or on the stovetop until they’re warmed through.

Can you make roasted winter vegetables ahead of time?

Yes, roasted winter vegetables are an easy make-ahead side dish. Roast the veggies up to one day in advance, then store them in an airtight container in the refrigerator. For the best texture, slightly under-roast the vegetables the first time; this will help them taste freshly made after reheating.

When you’re ready to serve, spread them on a baking sheet and reheat them in a 400° oven until they’re warmed through and lightly crisped again.

Roasted Winter Vegetable Tips

Can I include other winter vegetables?

Yes! You can easily mix in Brussels sprouts, broccoli, cauliflower, sweet potatoes, beets, fennel or kohlrabi for additional flavor, color and texture. Be sure to cut the vegetables into similar-sized pieces so they roast evenly.

Do you need to peel the veggies before roasting?

This recipe instructs you to peel some, but not all, of the veggies before roasting them. For this recipe, we recommend peeling the parsnips, turnips and butternut squash because their skins tend to be thick and tough. You’ll also want to remove the papery skins from the shallots and garlic before roasting them.

You can leave the potatoes and carrots unpeeled—just give them a good scrub. The skins will add color, extra nutrients and a rustic vibe to the finished dish.

How can I ensure the veggies stay crispy instead of getting soggy?

For perfectly caramelized vegetables with crisp edges, roast them in a single layer on the pan (crowding can cause them to steam). Give each piece a little space so the heat can circulate evenly. It also helps to stir the vegetables once or twice during roasting to promote even browning.

What can you serve with roasted winter vegetables?

Roasted winter vegetables are a colorful and nutritious side perfect for holiday meals or cozy weeknight dinners. They pair beautifully with festive favorites like roast turkey, glazed ham and prime rib, and are an easy side for everyday meals like pork tenderloin or roasted chicken. These veggies are also great tossed with lentils, quinoa, farro or wild rice for a meatless option.