Oven-Roasted Winter Vegetables

Great dishes do not have to be complicated, and this medley is as simple as it gets. Although humble in origin, the merits of these roasted roots speak for themselves with earthy goodness.

Serves 8

¾ lb small-in-diameter organic yams, washed and cut into 1-inch pieces (leave peel on)

¾ lb carrots, peeled and cut into 1-inch pieces

¾ lbs Brussels sprouts, trimmed and cut in half

¾ lb rutabagas, peeled and cut into 1-inch pieces

¾ lb parsnips, peeled and cut into 1-inch pieces

1½ Tbsp unsalted butter

1½ Tbsp extra-virgin olive oil

1 Tbsp (15 ml) fresh thyme, finely chopped

1 Tbsp (15 ml) ground sage, finely chopped

1 tsp (5 ml) ground nutmeg

Kosher salt and freshly ground black pepper

1. Preheat oven to 450 degrees. Place the vegetables in a large roasting pan.
2. In a small saucepan, melt butter and stir in the olive oil, thyme, sage, and nutmeg. Drizzle the butter mixture over the vegetables and toss to coat. Season to taste with salt and pepper.
3. Cover vegetables with foil and roast for 30 minutes. Remove the foil, toss the vegetables and continue to cook until the vegetables can be easily pierced with a knife, about 15–20 minutes. Place the roasted vegetables on a platter and serve.

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Oven-roasted winter vegetables are what happens when yams, carrots, Brussels sprouts, rutabaga, and parsnips all meet a butter-thyme basting at 450°F. The high heat caramelizes every edge while the foil-covered first roast keeps the centers tender. It is the easiest way to make a platter of roots feel festive.

Pro Tips

• Cut everything into roughly one-inch pieces. Uniform size means the yams and parsnips finish roasting at the same moment as the Brussels sprouts.
• Leave the peel on the small yams. Thin skins crisp up in the hot oven and save you the peeling.
• Covered for thirty minutes, uncovered for the last fifteen to twenty — that two-stage roast is what gives you creamy interiors and browned edges.
• Toss the vegetables halfway through the uncovered roast so the pieces on the pan edges do not scorch while the center stays pale.

Frequently Asked Questions

Can I roast these vegetables ahead?

Roast them earlier in the day and rewarm on a sheet pan in a hot oven for ten minutes. The second blast of heat refreshes the caramelized edges.

Can I use other root vegetables?

Parsnips, turnips, beets, and celery root all join the party happily. Just keep every piece to that one-inch size and the timing holds.

What herbs work besides thyme and sage?

Rosemary is the classic winter companion here, and a little ground nutmeg in the butter mixture warms the whole platter without announcing itself.

Recipe Card

Stav Kogan

Oven-Roasted Winter Vegetables

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Servings: 8 servings

Ingredients Method

Ingredients

  

1x2x3x?

• ¾ lb small-in-diameter organic yams, washed and cut into 1-inch pieces (leave peel on)
• ¾ lb carrots, peeled and cut into 1-inch pieces
• ¾ lbs Brussels sprouts, trimmed and cut in half
• ¾ lb rutabagas, peeled and cut into 1-inch pieces
• ¾ lb parsnips, peeled and cut into 1-inch pieces
• 1 Tbsp fresh thyme, finely chopped
• 1 Tbsp ground sage, finely chopped
• 1 tsp ground nutmeg

Method

 

1. Preheat oven to 450 degrees.
2. Place the vegetables in a large roasting pan.
3. In a small saucepan, melt butter and stir in the olive oil, thyme, sage, and nutmeg.
4. Drizzle the butter mixture over the vegetables and toss to coat.
5. Season to taste with salt and pepper.
6. Cover vegetables with foil and roast for 30 minutes.
7. Remove the foil, toss the vegetables and continue to cook until the vegetables can be easily pierced with a knife, about 15–20 minutes.
8. Place the roasted vegetables on a platter and serve.

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