Oven Roasted Winter Vegetables
These oven roasted winter vegetables make a fantastic weeknight dinner! This vegetable rainbow is easy to make, tasty, delicious and super healthy – everything you want in your meal!
This recipe is one of my favorite ways to eat winter vegetables and my go-to recipe when I don’t have time to cook.
I’ve accompanied these oven roasted winter vegetables with a yoghurt and herb dip that is so tasty that even who don’t like vegetables too much can’t resist eating it!
This dish can be served as a main course or as a side dish. This winter vegetable recipe is also perfect for serving a large number of people.
Why Should You Try This Recipe?
- Quick to prepare: This recipe is quick and easy to prepare and make a great winter meal when you don’t have time to cook.
- A perfect way to use old veggies: It’s also a great way to use vegetables that are getting old.
- Healthy: It’s super healthy and quite nourishing as I used many root vegetables.
- Flavorful recipe: The use of rosemary and thyme gives the oven-roasted veggies an amazing taste that balances the sweet and savory taste.
- Versatile: You can also make it fancy by adding olives and lemon zest. Additionally, it can be served as a main dish with bread or as a side dish.
List of Ingredients
- Vegetables: I like to mix a few vegetables with a natural sweetness such as sweet potatoes, carrots, parsnips with other winter vegetables such as potatoes, brussels sprouts, red onions, and fennels. Of course, you can also add other veggies with comparable roasting periods like cauliflower, pumpkin, butternut squash, red beets, broccoli, celery root, butternut etc. I also like to add whole garlic cloves for the taste.
- Herbs: I added dried thyme and rosemary. It’s possible to replace it with other herbs like oregano, dry basil or herb mix such as herbes de Provence or your favorite Italian seasoning.
- Olive oil: I use high-quality extra virgin olive oil for roasting veggies as it adds flavor and cooks them well. Good quality extra virgin olive oil has a smoke point of 410-425°F. You can replace it with other oils such as sunflower, avocado or canola oil.
- Seasoning: I seasoned the vegetables with just salt and pepper however you can add your favourite spices to make this recipe your own.
- Yoghurt and herbs dip: Made with Greek yoghurt, crème fraîche, dill, parsley, lemon, olive oil, salt, and pepper this yoghurt dip is rich in flavour and goes super well with the roasted vegetables as it gives some freshness.
- Decoration: I added some fresh herbs to give even more freshness to this dish and the lemon zest for an elegant touch. You can also add a few olives.
You will find the exact quantities in the recipe card.
How To Prepare The Vegetables?
- Peel and cut the vegetables.
- Place on a sheet pan or baking tray covered with parchment paper.
- Add a generous amount of olive oil, not too little if you want a nice golden brown roast.
- Toss with dried herbs to make the vegetables rich in flavour.
How To Oven Roast The Vegetables?
- Try to place the vegetables as spread as possible. Don’t overcrowd the baking tray. Take two baking trays if necessary.
- Use parchment paper to avoid the vegetables sticking to the baking tray and clean it easily afterwards.
- Roast on the lower rack of your oven. Better for heat circulation.
How Long Do I Roast The Vegetables?
- It depends on the size of the different vegetables. Make sure the vegetables that take longer to cook are cut smaller.
- In average, you will need 30-35 minutes depending on how you like them, crunchy or completely crispy.
- If they start to blacken but are not cooked through, add alu foil.
How To Serve it?
To serve, place a spoonful of the herbed yoghurt on a plate with the grilled vegetables on top.
Finish with some olives, fresh herbs (dill and parsley) and lemon zest.
Storing Guidance
Make-Ahead: Before roasting the vegetables, they can be seasoned and stored in the refrigerator for up to six hours.
Refrigerate: After roasting the vegetables you can store them in the fridge for up to 4-5 days. Just make sure to let them get cool completely before putting them in an airtight container and storing them.
Freezer: These ovens roasted winter vegetables are very easy to prepare and there’s no need to freeze them. But if you really want to make a big batch you can as these roasted veggies freeze well for a couple of weeks. Freeze the vegetables in a single layer on a large tray until they are solid. Then, transfer them to a freezer-safe container or bag. This will keep the vegetables from sticking together. Defrost them before reheating.
Reheat: Reheat them in the oven/air fryer or in the microwave before serving. You can also add these roasted vegetables as a topping directly to the dish (rice, pasta, casserole, soup, etc.)
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Recipe card
Oven Roasted Winter Vegetables
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Ingredients
For the roasted winter vegetables
- 1 sweet potato
- 3 carrots
- 3 parsnips
- 200 g of potatoes
- 200 g brussel sprouts
- 3 red onions
- 2 fennels
- 3 tablespoons of rosemary
- 3 tablespoons of thyme
- 100 ml olive oil
- Salt
- Black pepper
For the yogurt and herb sauce
- 200 g Greek yogurt
- 100 g crème fraîche or sour cream
- 1 bunch of dill
- 1 bunch of parsley
- 1 lemon untreated
- olive oil
- Salt
- Pepper
For the decoration
- 1 handful of olives
- Fresh herbs dill and parsley
- 1 lemon untreated
Instructions
- Peel the sweet potato, carrots, parsnips and potatoes. Cut them into cubes or sections of equal size. Cut the Brussels sprouts in half and the fennel in four. Cut the red onions into quarters as well.
- Place the vegetables on a baking sheet lined with parchment paper. Pour in the olive oil, thyme and rosemary. Season with salt and pepper.
- Mix well with your hands so that the oil and herbs are well distributed.
- Bake for 35 minutes at 390 °F (200°C).
- Meanwhile, chop the dill and parsley. Mix the Greek yoghurt, crème fraîche cream and herbs. Add a drizzle of olive oil, the lemon zest and the lemon juice. Season with salt and pepper.
- To serve, place a spoonful of the yogurt and herb sauce on a plate with the roasted vegetables on top. Finish with some olives, fresh herbs and lemon zest.
