Roasting Winter Veggies

Wedges of potatoes, carrots, and parsnips roasted on a baking sheet
Pictured above: parsnips, carrots, and potatoes.

The first winter I was a member of a CSA, I was overwhelmed by the number of root vegetables I received. I learned to make a few family favorites like Beet Salad and Kohlrabi Bake, but I worried I wouldn’t be able to use all the winter veggies I was getting, especially on busy weeknights. But then, thankfully, I discovered that practically any winter vegetable is delicious when tossed in olive oil and thrown in the oven. Problem solved. 


Can simply roasting vegetables still feel creative? Yes! Though the process of roasting is straightforward, it’s fun to experiment with different veggie combinations and flavor pairings.


Cabbage and radicchio sliced and on a cookie sheet

Pictured above: green cabbage and radicchio. 


When roasting cruciferous veggies, try serving them with a drizzle of a balsamic vinaigrette such as this Basic Balsamic Vinaigrette


Chiogga beets, sweet potatoes, turnips, and red potatoes in a cast iron skillet and on a cookie sheet in the oven ready to be roasted

Pictured above: Chiogga beets, sweet potatoes, turnips, and red potatoes.


Try serving roasted root vegetables with your favorite dipping sauce or creamy dressing (such as a Tahini dressing). See my super simple go-to dipping sauce below. Starchy, roasted root vegetables also pair nicely with a bit of kimchi or sauerkraut.


Quick Reference for Roasting Winter Vegetables:

  • Pre-heat oven to 425°F
  • Select a large cast-iron pan or baking sheet. Choose pans that will give the vegetables space. If they’re too crowded, they’ll steam instead of roast. 
  • Plan on pairing vegetables that are similar in density on the same roasting pan and cut them into similar sizes. That way, they’ll likely have similar roasting times. 
  • I tend to leave the skins on potatoes, but peel most other winter vegetables when roasting, but you can make that decision based on the look of the skins and your preferences.
  • Place chopped vegetables in a large bowl, and toss with olive oil until evenly coated. 
  • Season with coarse salt, fresh ground pepper, and a heavy pinch of ground cumin (optional).
  • Add a small palm of dried herbs such as rosemary or herbes de provence.
  • If the vegetables are evenly coated with oil, there’s no need to grease aluminum baking sheets. If using cast iron, coat with a thin layer of olive oil.

Cooking time: Check and flip the vegetables every 10 minutes. Root vegetables will take about 30-40 minutes. Cruciferous veggies will take 25-30 minutes. Continue to roast vegetables until they are crisp and lightly browned around the edges.


My 2-minute Dipping Sauce

½ cup mayo or vegenaise and

3 tsp dijon mustard (my favorite is Maille)

What is this vegetable and what do I do with it?!


Sometimes at the farmer’s market or in a CSA box you may come across a vegetable you’ve never seen before. Or perhaps you know the name of a vegetable but you’ve never cooked with it and aren’t sure what to do with it. That’s where our Veggie Gallery comes in handy! CLICK HERE to visit the gallery.

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