Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Quick-Roasted Winter Vegetables

Mark Thomas

Servings: 2 to 4 as a side dish

For weeknight meals, you can speed up the process of roasting winter vegetables by cutting them into thin slices. For a medley like this one, roast the different vegetables on separate baking sheets, so each one gets the right amount of cooking time.


For the vegetables: choose ONE of the following

  • 1 lb. beets (about 3 medium), ends trimmed, sliced 3/16-inch thick
  • 1 lb. carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
  • 1-1/2 lb. celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick
  • 1 lb. red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
  • 1 lb. parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
  • 1 lb. red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
  • 1-1/2 lb. sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
  • 1 lb. turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
  • 1 lb. acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)

For the seasoning:

  • 2 Tbs. vegetable or olive oil
  • 1/2 tsp. kosher salt; more to taste
  • 1 Tbs. fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)


  • Heat the oven to 450°F. Combine the sliced vegetables, oil, salt, and herbs in a bowl. Toss to coat thoroughly. Arrange the vegetables in a single layer without crowding on a large parchment- or foil-lined rimmed baking sheet. Roast until soft on the inside (test with the tip of a knife or a wooden skewer) and browned on the outside (check the bottoms), 18 to 22 minutes. If you like, flip the vegetables halfway through cooking. Serve warm or at room temperature.


Rate or Review

Reviews (2 reviews)

  • grlup | 11/16/2013

    This is really easy and versatile. I chose vegetables with contrasting colors and it made a beautiful presentation. Like another reviewer I kept the red beets separate to prevent bleeding of the color. Better yet, the quantity can be varied and more than one meal can be had from one preparation.

  • Pervert | 11/29/2007

    These have been a mainstay of my Thanksgiving dinner for years. They can be washed the day before and cooked hours before. For our Canadian Thanksgiving in October, they represent all of the glorious colours of autumn. (I cook beets separately and add at the last minute so they don't 'bleed' their colour.) For regular after work meals one or two only can be cooked quickly.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.