Handwritten recipe for Roasted Vegetables
by: salvagedrecipes

Winter Roasted Root Vegetables with Herbs

Roasted Vegetables
This rustic roasted winter vegetable medley brings out the best in hearty cold-season produce like carrots, parsnips, sweet potatoes, and Brussels sprouts. Tossed with extra virgin olive oil and a blend of aromatic herbs, the vegetables are roasted until caramelized and tender. This comforting side dish is perfect for cozy dinners and holiday gatherings, offering rich flavor, natural sweetness, and warm earthiness with minimal fuss. It’s a go-to for anyone wanting to highlight seasonal ingredients with ease.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 154 kcal

Ingredients
  

  • 2 carrots (peeled and chopped)
  • 2 parsnips (peeled and chopped)
  • 1 sweet potato (chopped)
  • 1 red potato (small, chopped)
  • 1 cup Brussels sprouts (halved)
  • 2 tbsp extra virgin olive oil (EVOO)
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • salt (to taste)
  • pepper (to taste)

Instructions
 

Step 1: Preheat & Prep

  • Preheat oven to 400°F (200°C).
  • Line baking sheets with parchment or lightly oil them.

Step 2: Chop Vegetables

  • Peel and cut carrots, parsnips, sweet potato, and red potato into bite-sized chunks.
  • Trim and halve Brussels sprouts.

Step 3: Season

  • Place vegetables on baking sheets.
  • Drizzle with olive oil.
  • Sprinkle rosemary, basil, thyme, and oregano over the top.
  • Add salt and pepper to taste.

Step 4: Mix

  • Use your hands to toss vegetables directly on the baking sheet, ensuring herbs and oil are evenly distributed.

Step 5: Roast

  • Roast in the oven for 40 minutes, turning once halfway through, until vegetables are tender and caramelized.

Tips

  • Cut vegetables into similar sizes to ensure even roasting
  • Swap sweet potatoes with squash or turnips if preferred
  • Add garlic cloves for deeper flavor
  • Finish with a squeeze of lemon juice before serving
  • Sprinkle grated Parmesan after roasting (non-vegan option)
  • Toss halfway through roasting for better browning
  • Add red onion wedges for sweetness
  • Use fresh rosemary and thyme when available
  • Increase herbs slightly for stronger flavor
  • Serve over grains like farro or quinoa for a complete meal

Nutrition

Calories: 154kcalCarbohydrates: 26gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 50mgPotassium: 614mgFiber: 6gSugar: 6gVitamin A: 8867IUVitamin C: 27mgCalcium: 59mgIron: 2mg
Keyword oven roasted, roasted vegetables, rustic, sheet pan, simple side dish, vegetarian, winter vegetables
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