Roasted Winter Vegetables

Roasted Winter Vegetables


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This recipe uses all of the root veggies that make winter so amazing.

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Serving Size / Yield

6 servings


  • 2 med. turnips, peeled and quartered
  • 2 med. carrots, peeled and cut into 1-inch lengths
  • 2 med. parsnips, peeled and cut into 1-inch lengths
  • 2 med. potatoes, cut into quarters
  • 4 garlic cloves, peeled
  • 1/3 C. olive oil
  • salt
  • pepper

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Preheat oven to 450 degrees. Combine the cut vegetables and garlic cloves in a large roasting pan. Use two pan if necessary so that the vegetables aren't crowded. Toss the vegetables with oil and salt and pepper to taste. Roast the vegetables about 1 hour and 10 minutes. Turn them every 15 minutes so that all sides are browned. Transfer vegetables to a serving dish and serve.

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