Make use of all the winter veggies in season to make these Roasted Winter Vegetables!
Topped with balsamic vinegar and fresh parsley, they make a nice side with soup or rice or can be enjoyed as such.
I love the fact that every season brings with it new fruits and vegetables to enjoy! In India, winter meant eating lots of greens like mustard greens, methi (fenugreek), bathua (chenopodium) and also those beautiful red carrots (which I soo miss here).
Growing up in India, seasonal produce was very distinct and you could not find something like mangoes in winters ever!
Things have changed so much now and here in the US, I find everything readily available throughout the year. However, I try to eat more of what’s in season.
Like these days, I ate a lot of apples and pomegranates and I didn’t eat berries which are of course available but I like enjoying them in summers when they have so much more flavor.
The winters veggies which are in season these days here are carrots, brussel sprouts, turnips, carrots, sweet potatoes etc. I got a lot of these the other day and made this roasted winter vegetables as a side dish for our dinner.
Roasted vegetables are my favorite, roasting just brings out so much flavor from them. Whenever I have a lot of leftover veggies or I want to clean the fridge, I just roast them in the oven with some salt and pepper.
It’s an easy way to eat your veggies and also an easy way to cook your veggies without much effort.
This Roasted Winter Vegetables
✔is an easy way to cook and enjoy veggies.
✔makes a great vegan and gluten-free side dish.
✔has a lot of flavor from the paprika, rosemary and fresh parsley.
✔perfect for a family dinner or party.
Let’s talk about all the vegetables that I used here. The total amount of vegetables that you need here is- 6 to 7 cups of chopped winter veggies. I used a combination of fresh winter produce, you can definitely pick and choose.
You can also use: brussel spouts, cauliflower, radish, broccoli.
The veggies were roasted with olive oil, paprika, dried rosemary and salt and pepper. Once roasted I tossed them with garlic powder, balsamic vinegar and fresh parsley.
It’s important to chop them almost of the same size. I cut every veggie into 3/4-1 inch. For me these were perfect at 400 F degrees for 18 minutes.
But every oven is different so you may need an extra few minutes in your oven.
Talking about the seasonings, I added 1/4 cup balsamic vinegar to the veggies once they were roasted. This might be a lot of vinegar for some (everyone has a different taste). So, I suggest to add 2 tablespoons first, mix, taste test and then add more.
You can also add dried thyme or any other dried herb of choice while roasting these veggies. Fresh parsley goes really well here but if you don’t have that, fresh cilantro is another good option.
These are a great way to enjoy all the veggies in reason. Just toss them with olive oil, herbs, bake and enjoy!
1- Start by peeling and chopping all the veggies. I chopped all of them into 3/4 to 1 inch pieces. The onions and peppers were quartered.
2- Transfer chopped veggies to a bowl and add olive to it. Stir to combine.
3- Then add the paprika, rosemary, salt, pepper.
4- Toss everything together.
5- Transfer to a sheet pan. Bake at 400 F (pre-heated oven) for 18-20 minutes or until veggies are done yet firm.
6- Once veggies are roasted, transfer them to a bowl again (easier to mix in a bowl) and add garlic powder.
7- Add balsamic vinegar and mix everything together. I would suggest reserving 1 tablespoon of the vinegar, taste test and only then add more. I did add all the 1/4 cup as per my taste.
8- Add in freshly chopped parsley and toss to combine.
Serve roasted winter vegetables as a side with a warm soup like this Thai butternut squash soup!
PS: This dish is inspired from this recipe from PCC. I had this for lunch one day from my local PCC and loved the flavors and so thought of re-creating something similar at home! 🙂
Roasted Winter Vegetables with Balsamic Vinegar
- 2 medium carrots chopped into 3/4-1 inch pieces
- 2 medium sweet potatoes diced into 3/4-1 inch pieces
- 2 small potatoes cut into 1-inch
- 2 celery ribs chopped into 3/4 inch
- 2 medium parsnips chopped into 3/4-1 inch pieces
- 1 large red pepper quartered into 3/4-1 inch
- 1 medium red onion quartered into 3/4-1 inch
- 1/4 cup olive oil 60 ml
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 1/4 cup balsamic vinegar 60 ml, or use a tablespoon less if you don't prefer strong flavors of balsamic vinegar
- 1/3 cup chopped Italian parsley
- Start by peeling and chopping all the veggies. I chopped all of them into 3/4 to 1 inch pieces. The onions and peppers were quartered.
- Transfer chopped veggies to a bowl and add olive to it. Stir to combine. Then add the paprika, rosemary, salt, pepper. Toss everything together.
- Transfer to a sheet pan. Bake at 400 F (pre-heated oven) for 18-20 minutes or until veggies are done yet firm.
- Once veggies are roasted, transfer them to a bowl again (easier to mix in a bowl) and add garlic powder, balsamic vinegar and mix everything together. I would suggest reserving 1 tablespoon of the vinegar, taste test and only then add more. I did add all the 1/4 cup as per my taste.
- Add in freshly chopped parsley and toss to combine. Serve roasted winter vegetables as a side with a warm soup!
- Other veggies that you can use- cauliflower, broccoli, brussel sprouts. You need a total of 6 to 7 cups of chopped vegetables so you can mix things up.