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.

Ingredients

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)

Preparation

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.

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Reviews

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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.

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What We're Cooking Now

Name: Quick-Roasted Winter Vegetables
Yield: 2 to 4 as a side dish servings
Ingredients: 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); 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)