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Roasted Winter Vegetables with Herbs

Roasted Winter Vegetables with Herbs Recipe

This Roasted Winter Vegetables with Herbs recipe brings together seasonal root vegetables, perfectly roasted with aromatic herbs for a flavorful, nutrient-packed side dish. A simple yet elegant way to enjoy winter produce!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 5 Servings

Equipment

Ingredients
  

Root Vegetables:

  • 2 cups butternut squash peeled and cubed
  • 2 medium carrots peeled and sliced
  • 1 parsnip peeled and sliced
  • 1 medium sweet potato cubed
  • 1 small turnip cubed
  • ½ red onion sliced

Seasoning & Herbs:

  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika optional, for depth of flavor
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh parsley chopped (plus more for garnish)

Extras (Optional)

  • 1 tablespoon balsamic vinegar for a tangy finish
  • ¼ cup crumbled feta or goat cheese for extra creaminess
  • ¼ cup toasted pecans or walnuts for crunch

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Line a baking sheet with parchment paper for easy cleanup.
  • Season the Vegetables
  • In a large mixing bowl, combine the chopped vegetables.
  • Drizzle with olive oil and toss with salt, pepper, garlic powder, smoked paprika, and fresh herbs.
  • Roast
  • Spread the vegetables evenly on the prepared baking sheet.
  • Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
  • Finishing Touches
  • If using balsamic vinegar, drizzle it over the vegetables right after removing from the oven.
  • Sprinkle with extra fresh herbs and optional toppings like feta cheese or toasted nuts.
  • Serve & Enjoy
  • Serve warm as a side dish or mix into grain bowls, salads, or pasta.

Notes

  • For Even Roasting: Cut all vegetables into similar-sized pieces to ensure even cooking.
  • Make It Vegan: Skip the cheese or use a dairy-free alternative.
  • Meal Prep Friendly: Store leftovers in the fridge for up to 4 days.
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