Winter Veggie Roast

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5 from 1 vote

Roasted veggies, focused on winter vegetables. Colorful and tasty.

Course: Dinner

Cuisine: American

Keyword: roasted veggies, Roasted winter veggies, veggie roast

Servings:

Calories: 182kcal

Author: Patty

Equipment

Knife
Baking sheet with parchment paper
Spatula
Large bowl

Ingredients

1 large or 3 small red beets Peeled and 1/2" cubed
1 large or 3 small yellow beet Peeled and 1/2" cubed
1 Medium Celeriac Peeled and 1/2" cubed
1 Medium Rutabaga Peeled and cubed
1 Medium Turnip Peeled and cubed
3 Medium Parsnip Peeled and cubed
4 Carrots Half mooned + different colored carrots
1 5" Sweet potato Peeled and 1" cubed
1 Spray olive oil
1 t Salt and pepper

Instructions

First, wash well even though all but the carrots will be peeled. Start oven at 350F.
Peel all but the carrots and chop into small ~1/2″ to 1″ cubes. Place all into a bowl. Add oil, salt and lemon pepper and mix well. Add any herbs or additional spices at this time based on what you like. For instance, sometimes I will add some red pepper flakes.
Prepare your parchment lined baking sheet. Spread the food on the sheet and place in the oven for ~45min. Check to see if done as some of these foods are firmer than others and it may need another ~10 minutes or so to have everything done. Once all are done to your satisfaction, take out of the oven and serve.

Toppings

This can be a bowl of veggies or you can add a grain or pickled radish or ginger (or both). You can even serve this with some kimchi

Notes

This is a beautiful dish full of good stuff as well as flavors. If I serve this with a serving of grain (rice, farro, bulgar or quinoa), I also tend to add a bit of picked radish and ginger to brighten up the flavors.

Nutrition