Roasted Winter Vegetables

Name: Roasted Winter Vegetables
Ingredients: carrots; celery root; turnips; parsnips; waxy potatoes; butternut squash; shallots; garlic cloves; olive oil; dried thyme; coarse salt; coarsely ground black pepper

Preparation info

Portions:
16
Portions Size: 4 oz 120 g )

Difficulty
Easy

Appears in

Professional Cooking

By Wayne Gisslen

Published 2025

About

Ingredients

U.S.	METRIC	INGREDIENTS
12</

Side dish
Gluten-free
Vegan
Winter

Method

Cut the carrots, celery root, turnips, parsnips, potatoes, and squash into 1‐in. (2.5‐cm) dice.
Place these cut vegetables, plus the shallots and garlic cloves, in a baking pan.
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.

Per serving: Calories, 120; Protein, 1 g; Fat, 7 g (51% cal.); Cholesterol, 0 mg; Carbohydrates, 14 g; Fiber, 3 g; Sodium, 230 mg.