Roasted Winter Vegetables

Preparation info

  • Makes


    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

Roasting vegetables in a hot oven helps bring out the flavor—their natural sugars caramelize, developing a rich, mellow flavor.


  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 3 Yukon Gold or Yellow Finn potatoes, peeled, quartered, and cut into 1-inch wedges
  • 3 carrots, trimmed, peeled, halved lengthwise, and cut into 2-inch lengths
  • 1 parsnip, trimmed, peeled, halved lengthwise, and cut crosswise into 2-inch-long chunks
  • 1 onion, cut into 6 wedges
  • 5 white mushrooms, wiped clean and quartered (Mushroom Basics)
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh parsley


    1. Preheat the oven to 450°F. Pour the oil into a large gratin dish or roasting pan, preferably metal. Add the garlic and place the pan in the oven for 5 minutes to heat the oil. Carefully add all of the vegetables, sprinkle with the thyme and salt and pepper, and gently turn the vegetables over with a spatula and large spoon to coat them with the oil.
    2. Roast the vegetables, turning occasionally with a spatula, until golden and fork-tender, about 40 minutes. Sprinkle with the parsley and serve hot.