Roasted Winter Vegetables – Step by Step

Roasted Winter Vegetables

This is a tasty and healthy addition to any main dish and a great way of using winter vegetables, even if they don’t always seem very approachable at first glance!

Choose root vegetable such as sweet potatoes, carrots, parsnips, black salsify, Jerusalem artichoke, celery root, beets, potatoes etc. You can use them without even knowing their names! You can also add squash or pumpkin and roughly chop a few onions to add more taste.

Roasting these vegetables is a great way of bringing out their natural sweetness and giving them a more complex flavor that even people who don’t normally eat vegetables will like!

1. Preheat oven to 180 degrees.

2. Wash/scrub, peel and dice the veggies into similar size cubes. Some varieties of squash like butternut squash or winter squash (potimarron) don’t need to be peeled.

3. Put all the vegetables in a bowl and add olive oil, some unrefined salt and any spice or herb you like. I usually add a mix of turmeric, cayenne pepper and paprika. Use you hands to really get in there and coat all the vegetables evenly. If you have time, leave the vegetables to marinate so they take on the taste even more. If you prefer, you can add fresh or dried herbs such as rosemary or thyme instead of spices. You can also add some whole or crushed garlic to the mix.

4. Pour the vegetables onto a lined baking tray or large oven dish and separate them out so they are not too close together.

5. Place tray or dish in the middle of the oven.

6. As they are cooking, stir the vegetables around a few times so they cook evenly on all sides. Total cooking time should take about 15-25 minutes, depending on the vegetables used and the size of the cubes. Just before they are done, you can also add some pressed garlic and stir.

That’s it! Enjoy while still hot as a side or light meal.