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roasted winter vegetables

Easy Roasted Winter Vegetables

Elizabeth Finch
These roasted winter vegetables are delicious, healthy and perfect for those busy weeknights when you need a quick and easy meal on the table.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 6
Calories 117 kcal


  • 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.


Calories: 117kcalCarbohydrates: 27gProtein: 4gFiber: 7gSugar: 7.5g
Keyword roasted vegetables, winter vegetables
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