Quick-Roasted Winter Vegetables

Quick-Roasted Winter Vegetables
Photo by Mark Thomas


  • ½ tsp. kosher salt; more to taste
  • 1-½ lb. sweet potatoes (2 medium), scrubbed, sliced ¼-inch thick
  • 1 lb. acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into ½-inch rings (trim away seeds by running a paring knife around the inside of the rings)
  • 1 Tbs. fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)
  • 1 lb. beets (about 3 medium), ends trimmed, sliced 3/16-inch thick
  • 1-½ lb. celery root, peeled, ends trimmed, halved, sliced ¼-inch thick
  • 1 lb. turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
  • + 5 more ingredients
    • 2 Tbs. vegetable or olive oil
    • 1 lb. red onions (about 3 small), peeled, ends trimmed, sliced ¼ to 3/8-inch thick
    • 1 lb. carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
    • 1 lb. red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
    • 1 lb. parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick

Heat the oven to 450°F. Combine the sliced vegetables, oil, salt, and herbs in a bowl. Toss to coat thoroughly. Arrange the vegetables in a single layer without crowding on a large parchment- or foil-lined rimmed baking sheet. Roast until soft on the inside (test with the tip of a knife or a wood...

View full recipe at Fine Cooking


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