Roasted Winter Vegetables


Preparation info

  • Portions:


    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

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U.S. Metric Ingredients
12 oz 375 g Carrots, peeled
12 oz 375 g Celery root, peeled
8 oz 250 g Turnips, peeled
8 oz 250 g Parsnips, peeled
12 oz 375 g Waxy potatoes, peeled
8 oz 250 g Butternut squash, peeled and seeded
12 12 Shallots, peeled
12 12 Garlic cloves, peeled
4 fl oz 125 mL Olive oil
tsp 7 mL Dried thyme
tsp 7 mL Coarse salt
1 tsp 5 mL Coarsely ground black pepper



  1. Cut the carrots, celery root, turnips, parsnips, potatoes, and squash into 1-in. (2.5-cm) dice.
  2. Place these cut vegetables, plus the shallots and garlic cloves, in a baking pan.
  3. Pour the olive oil over the vegetables and sprinkle with the thyme, salt, and pepper. Toss or mix until the vegetables are well coated with oil. Add more oil if necessary.
  4. Bake at 375°F (190°C) about 45 minutes, or until the vegetables are tender and lightly browned. Turn or stir the vegetables several times during baking so they cook evenly. Do not allow them to become too browned, or they may be bitter.