Seasonal roasted vegetables, like these easy roasted winter vegetables, are one of the foods I make sure to prep every weekend. They’re delicious, healthy and perfect for those busy weeknights when you need a quick and easy meal on the table.
Roasting a pan of seasonal veggies is the easiest cooking and meal prep technique in the world. It’s a basic technique and one that I recommend every person learn how to do when they’re learning to cook healthier and meal prep foods for the week.
There’s really nothing to this technique. It’s as simple as:
- Cutting your veggies into similarly sized pieces, or buying pre-chopped veggies.
- Adding in a bit of seasoning, although not too much (more on why below).
- Roasting the veggies at a high temp.
Make sure veggies are cut into similarly sized pieces for even cooking. It doesn’t matter if you cut your veggies into larger chunks or smaller ones. Just remember that smaller pieces will cook faster, and larger pieces will take longer to cook. To make sure you don’t burn smaller pieces while you wait for larger pieces to finish roasting, cut them all into equally sized pieces.
Add seasoning to your veggies, but not too much. I like to keep it really simple and use a little bit of sea salt, black pepper and garlic powder. Sometimes I use a tablespoon or so of olive oil, but if I’m roasting on parchment paper (which is usually the case — find the ones I use here), I won’t even use the oil since the veggies won’t stick to the paper. Here’s why I don’t suggest using more seasoning or flavors when roasting the veggies — because they’re more versatile and can be used in more dishes if they’re aren’t already heavily seasoned. For instance, if you want to use pre-roasted veggies in a pasta dish during the week, but you’ve already seasoned them with curry powder or soy sauce, they won’t work in an Italian dish. Or if you’ve seasoned them with basil and rosemary, they won’t work in a curry or stir fry dish. I suggest seasoning them very minimally, and then adding in stronger seasonings as you’re putting your final dish together. It’s all about versatility with meal prepping!
Roast the veggies at a high temperature so the veggies get that crisp and caramelized outside and still stay tender on the inside. You won’t be able to get this same texture and flavor if you roast at a lower temp. I have found the ideal veggie roasting temp to be 425.
Once you have a big pan of pre-roasted veggies on hand, you can use them throughout the week in lunch bowls, salads, soups, pasta dishes, as a side dish with chicken or fish, in omelets and frittatas and more. There isn’t an end to the way you can use them!
More roasted veggie recipes:
If you make these easy roasted winter vegetables, be sure to leave a comment and star rating below letting me know what you think. I love hearing your feedback!
Easy Roasted Winter Vegetables
- 1 large red onion, cut into 1 inch wedges
- 1 lb brussels sprouts, ends trimmed and halved
- 2 parsnips, scrubbed and cut into 1 inch chunks
- 1 large sweet potato, scrubbed and cut into 1 inch chunks
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- black pepper to taste
- Preheat the oven to 400 degrees.
- Cover a large baking sheet with parchment paper. Add all the vegetables to the baking sheet, and sprinkle with sea salt, garlic powder and black pepper.
- Roast for about 20 minutes. Remove from the oven and toss the vegetables around with a wooden spoon to ensure they're roasting evenly. Place the baking sheet back into the oven and roast for another 15 minutes.
- Remove from the oven and use immediately, or if storing to use later, allow to cool completely on the baking sheet before moving them to a food storage container. These will keep covered in the refrigerator for about five days.