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–+ servings

Roasted Winter Vegetables

This recipe is a delicious way to enjoy winter vegetables. It also happens to be budget-friendly and serves a crowd (or provides plenty of leftovers).
Print Recipe
Servings 15
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients
  

  • 2 lb (907 g) bag of parsnips , peeled and sliced into 2" x 1/2" sticks (5 x 1 cm)
  • 3 medium beets , peeled and chopped into 1 inch (2.5 cm) cubes
  • 1 medium buttercup or butternut squash , peeled, deseeded and chopped into 1 inch (2.5 cm) cubes
  • 3/4 lb (350 g) Brussels sprouts , bottoms cut off and sliced in half
  • 1 bulb fennel sliced
  • 1 Tbsp (15 mL) each dried oregano and thyme
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Spread out the chopped vegetables onto large roasting pans or rimmed baking sheets (line with foil for easier cleanup).
  • Drizzle with olive oil and add fennel fronds, herbs, salt and pepper. Toss to coat.
  • Make sure the vegetables are in a single layer for even cooking and better flavour. Roast, stirring or shaking the pan about every 15 minutes, for about 50 minutes or until the vegetables are tender and golden brown.
  • Serve and enjoy!
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