Return to Content

Roasted Winter Vegetables

Roasted Winter Vegetables
4 votes, 5.00 avg. rating (95% score)
Print Friendly

Yield: 6 to 8 servings

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 or 3 parsnips
  • 2 pounds winter squash
  • 4 carrots
  • 1 firm eggplant
  • 1 to 2 fennel bulbs
  • 2 large red onions
  • 6 cloves garlic
  • 2 to 3 tablespoons fresh rosemary
  • crushed red pepper, to taste
  • 1/4 cup olive oil


Preheat oven to 400 degrees F. Peel and cut up the vegetables into attractive wedges and cubes. Arrange vegetables and garlic in a single layer in a large, oiled roasting pan, and sprinkle them with rosemary, crushed red pepper, and olive oil to coat. Roast vegetables, turning them occasionally so they don't stick or burn, until they are browned and tender, about 1 to 1-1/4 hours.
Updated Thursday, May 8th, 2003

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

3 Responses to Roasted Winter Vegetables

  1. michelle waryjasz October 18, 2005 at 11:38 am #

    So easy, so good on a cool day…

  2. January 17, 2006 at 3:25 pm #

    Nice that this can be done in smaller quanttities … for the smaller families.

  3. Anonymous January 24, 2008 at 12:06 pm #

    This is an excellent recipe. I made it also using Red Pepper and Garlic seasoning.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111