Roasted Winter Vegetables

Posted January 19, 2017 in recipe, healthy recipes, Roasted Winter Vegetables, vegetables, vegetarian recipes, vegan recipes, roasted vegetables


Roasting vegetables is by far my favorite way to cook veggies. They always turn out so flavorful and delicious. 

While I usually stick to roasted Brussels sprouts and sweet potatoes - my faves - I also love roasting a variety of root vegetables together. This is especially delicious this time of year when sweet warming foods taste super comforting.

Sweet vegetables add natural sweetness to your diet and can help satisfy your sweet tooth. Also, many sweet vegetables are root vegetables so they're energetically grounding, which can help bring balance to your life when you're feeling off. 

I like combining semi-sweet vegetables like turnips, parsnips and rutabagas with sweet vegetables like carrots, beets, winter squashes, sweet potatoes or onions to add depth of flavor. This is a great recipe if you've never tried veggies like turnips, rutabagas or parsnips!

You can enjoy these roasted vegetables with a protein of your choice and a whole grain like quinoa or in a warm winter salad with kale, quinoa and pesto or your favorite homemade dressing. I like using the leftovers in a quinoa bowl. Layer quinoa, leftover roasted vegetables, hemp seeds and roasted chickpeas in a bowl. 

Roasted Winter Vegetables

1 sweet potato

1 turnip

1 rutabaga

1 parsnip

other desired winter vegetables - potatoes, beets, butternut squash, etc.

2 tbsp. olive oil

salt and freshly ground pepper to taste

desired herbs and spices

  • cumin and chili powder
  • rosemary and thyme
  • chipotle pepper and garlic powder
  • cinnamon, cloves and ginger
  • garlic powder and turmeric
  • paprika, chili powder and cayenne pepper

Peel and cut turnip, rutabaga and parsnips into ½-inch pieces. You don't have to peel the sweet potato. Toss veggies in olive oil and sprinkle with salt, pepper and desired herbs or spices. Spread in a single layer on a baking sheet covered in parchment paper. Bake at 425 degrees for 30-40 minutes, until veggies are tender.


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