This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.
Make these Roasted Winter Vegetables as an easy side dish for dinner or a holiday gathering. The savory blend of herbs with rich root vegetables, such as carrots and parsnips, complements any main course with minimal additional effort. Great for meal prepping too!
These winter roasted vegetables are the perfect side dish for Thanksgiving, Friendsgiving, holiday dinner parties or for general dinner recipes. Roasting vegetables are nutritious and crispy, and packed with flavor. After you chop the veggies, just pop them in the oven while you do your other cooking then serve them warm.
If you like healthier holiday side dish recipes, you will love my dairy-free Brussels sprouts casserole and healthy sweet potato casserole!
Why You’ll Love This Recipe
- Rich, Earthy Flavor: Winter root vegetables have a rich, earthy flavor, and the edges crisp and caramelize a bit as they roast. It’s simple, but tastes decadent.
- One Pan: One of the best parts of this recipe is that you can roast all of the vegetables in one pan, which means less clutter and cleanup!
- Minimal Effort Dish: Aside from chopping the vegetables, the oven does all of the work in this recipe! It’s great for the holidays or dinner parties when you have a lot of spinning plates to juggle.
Table of Contents
Ingredients
- Carrots: The slightly sweet flavor of carrots balances the earthy flavors of the other vegetables. You can use multicolored carrots for a little more color in your dish.
- Parsnips: Parsnips are similar to carrots in appearance and texture, but they have a slightly more nutty flavor.
- Brussels Sprouts: These leafy green vegetables look similar to mini cabbages and have a slightly bitter flavor. They are also packed with nutrients! They’re also featured in my balsamic bacon apple Brussels sprouts recipe.
- Dried Herbs: Rosemary, thyme, oregano, and basil are the best seasonings to use in this savory dish. You could also add garlic powder, sage, or parsley.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Try It with Other Vegetables: Substitute or add other winter vegetables to the pan to change the flavor. Sweet potatoes, celery root, beets, turnips, and rutabagas are excellent options as well.
- Add a Dressing: Bring out the flavor of the vegetables by adding a simple dressing, like sage-infused olive oil, balsamic vinegar, a low calorie Ranch dressing, or healthy Italian dressing over the top of them once they’re cooked.
- Make It a Meal with Protein: Sheet pan meals are an excellent dinner option for busy evenings. You can turn these low-calorie roast vegetables into a full meal by adding chicken breast, sausage, or other protein to the tray and baking them all together, similar to this sausage brussels sprouts hash.
How to Make Roasted Winter Vegetables
Whether you’re making roasted vegetables for Thanksgiving or a healthy dinner, it’s a hearty and simple side dish packed with flavor and nutrients. All you need is a baking sheet with a lip lined with parchment paper and an oven preheated to 400°F.
Step 1: Spread the Vegetables on the Pan. After you chop your vegetables, spread them in an even layer across the parchment-lined baking pan. Spray with avocado oil or extra virgin olive oil.
Step 2: Add the Herbs. Sprinkle the dried herbs, salt, and pepper over the vegetables, then lightly toss them. Spread them back into an even layer on the pan and bake them for 35-40 minutes at 400°F. Enjoy as a side with this Instant Pot turkey breast for the holidays!
Expert Tips
- Toss Halfway Through: Ensure the vegetables cook evenly by tossing them around in the pan halfway through the cook time. You can use a spatula to gently stir and flip the vegetables.
- Don’t Overcrowd the Pan: Leave some space between the vegetables to help them cook evenly. Avoid stacking them over each other as they won’t cook through or roast evenly.
- Use Two Pans: Some vegetables take longer to cook than others, if you feel as though they aren’t cooking evenly, try cooking the Brussels sprouts in a separate pan from the carrots and parsnips.
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 7 days.
Serving Suggestions
This recipe makes the perfect Thanksgiving roasted vegetables! The flavors will complement your turkey and other side dishes. I also have a full list of healthier Thanksgiving recipes you could try!
However, they are also great for any healthy dinner. Make a meal on one sheet pan with your roasted vegetables or serve them as a rich, flavorful side dish. Your guests, or your family, will love these roasted veggies!
- If you’re making these vegetables for Thanksgiving, try pairing them with my healthy stuffing, healthy green bean casserole, and low-calorie cauliflower au gratin.
- Serve these as a side dish with a crock pot roast beef for a balanced meal.
- Don’t forget dessert! These apple oatmeal bars and low-calorie pumpkin pie go great with a Thanksgiving or holiday dinner!
Recipe FAQs
If your vegetables aren’t crispy, then either the pan is overcrowded or the temperature in the oven isn’t high enough. Ovens have variations in their base temperatures, so if you have a slightly colder oven, try increasing the temperature by 10-20 degrees.
I don’t recommend making these vegetables in advance because they taste best warm and crispy from the oven. While you can reheat them, they often end up less crispy and softer than when freshly cooked.
While you can freeze your roasted winter vegetables, I also don’t recommend freezing them. It will change the texture and can turn the vegetables mushy.
To restore their crisp texture, spread them out on a baking tray, and reheat them at 400°F in the oven for about 10 minutes until they’re heated through. You can also reheat the winter root vegetables in the microwave in 60-second increments. Stir them each minute to ensure even reheating.
More Delicious Root Vegetable Recipes
If you tried this Roasted Winter Vegetables recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Roasted Winter Vegetables
Ingredients
- 1 lb Carrots, peeled and sliced
- 2 Parsnips, peeled and sliced
- 15 ounces Brussels Sprouts
- 1 tablespoon Rosemary
- 1 tablespoon Thyme
- 1 tablespoon Oregano
- 1 teaspoon Basil
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F. Prepare a large baking sheet with parchment paper.
- Add all vegetables to the prepared baking sheet then spray with avocado oil spray or you can use extra virgin olive oil.
- Add spices, salt and pepper evenly to the vegetables. Toss to combine.
- Bake 35-40 minutes stirring the vegetables half way through. Remove from the oven and serve warm!
Notes
- Halfway through the cook time, use a spatula to stir and toss the vegetables so they cook evenly.
- Don’t overcrowd the pan or the vegetables won’t cook evenly or crisp properly.
- If your oven runs at a lower temperature, trying upping the temperature by 10-15 degrees so the vegetables crisp while cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ahhh ga ga ga! You know I am soooooo making this THURSDAY! WOOP WOOP!!!
Get it girl!
In San Francisco, two people can be wearing the SUCH different outfits on the same day – I’ll often be all bundled up with a hat and boots and my boyfriend will be taking off layers!
HAHA…same in Phoenix! Some people are in shorts and others bundled up like it’s below zero. Funny stuff!