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Roasting winter vegetables isn’t exactly rocket science, but over the years I’ve learned a few things that make them turn out even better. Here they are:
1. Cut the vegetables into similarly sized chunks. This helps them cook at the same rate.
2. Don’t crowd the pan. A crowded pan means more steam, which means soggy vegetables.
3. Use high heat. Crank your oven to 425 degrees Fahrenheit so the veggies get lightly browned and slightly crisp.
4. Season them well! Sprinkling the vegetables with a little Montreal seasoning and salt is an easy way to add lots of delicious flavor.
I can never have too many roasted vegetable recipes up my sleeve, and this is one I keep coming back to. It’s so simple and so yummy, and it goes with everything—from steak to chicken to fish—or even tossed on top of a harvest bowl for lunch. Make a big batch at the beginning of the week and enjoy ‘em for days to come!
What other winter vegetables are good for roasting?
Sweet potatoes, baby potatoes, delicata squash, Brussels sprouts, beets—play around with your favorite types of winter vegetables!
Can you make roasted winter vegetables ahead of time?
Yes, and you have a few options. You can peel and cut all the vegetables up to two days in advance. Store them in separate airtight containers or zip-top bags in the refrigerator. Toss with oil and seasoning just before roasting for the best texture.
The roasted vegetables can also be stored in an airtight container in the refrigerator for up to four days. Reheat them on a baking sheet in a 400-degree Fahrenheit oven for 10 to 15 minutes to bring back some crispness, or pop them in an air fryer for 4 to 6 minutes. You can also nuke them in the microwave for a quicker option, but they’ll be softer.
Ingredients
- 1 small butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch pieces
- 1 head cauliflower (about 2 pounds), cut into 1-inch florets
- 1 large red onion, cut into 1-inch pieces
- 1 lb. carrots, cut into 1-inch pieces
- 1 lb. parsnips or turnips, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tsp. Montreal steak seasoning
- 1/2 tsp. kosher salt, plus more to taste
- 2 Tbsp. chopped fresh parsley (optional)
Directions
- Step 1Preheat the oven to 425°F.
- Step 2In a large bowl, combine the squash, cauliflower, onion, carrots, and parsnips. Drizzle with the olive oil, sprinkle with the steak seasoning and salt, and toss to coat.
- Step 3Divide the vegetables between 2 baking sheets and spread them in a single layer. Roast, stirring halfway through, until the vegetables are tender and lightly browned, 35 to 40 minutes. Taste and add salt if necessary. Serve with a sprinkle of parsley, if you like.
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