ROASTED WINTER VEGETABLES
A simple, warming side dish that brings out the natural sweetness of winter vegetables. Perfect with any roast dinner, budget-friendly, and ideal for cosy winter evenings or your Christmas table.
Servings: 4
Calories: 180kcal
Cost: from 45p
Ingredients
- 200 g parsnips peeled and cut into large chunks
- 200 g carrots peeled and cut into large chunks
- 200 g sweet potato peeled and cut into large chunks
- 200 g swede peeled and cut into large chunks
- 2 red onions peeled and cut into wedges
- 1 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 tbsp honey optional
Instructions
Preheat the Oven
- Preheat your oven to 200°C (400°F).
Prepare the Vegetables
- Add all the vegetables to a large mixing bowl.
- Pour over the olive oil, rosemary, thyme, and honey (if using).
- Mix well to ensure everything is evenly coated.
Roast
- Spread the vegetables out onto a large baking tray.
- Roast for 30 minutes, stirring halfway through to ensure even cooking.
🍽️ Serving Suggestions
- Serve immediately with your favourite roast dinner, or pair with Christmas turkey meatball Yorkshire puddings for a full festive feast.
Notes
Vegetable Swaps
- Swap sweet potato for butternut squash.
- Add Brussels sprouts or cauliflower florets for extra variety.
- Use white onions if you don’t have red onions.
- Chop all vegetables the night before and store in an airtight container in the fridge.
- Drizzle with oil and season just before roasting.
- Add a pinch of chilli flakes for gentle heat.
- Toss with garlic granules or smoked paprika.
- For a festive twist, add fresh rosemary or sage.
- Don’t overcrowd the tray — use two trays if needed.
- Stir halfway through for even caramelisation.
- Cut all vegetables to similar sizes for even cooking.
- Make vegan by omitting the honey or replacing with maple syrup.
- Gluten free as standard.
- Store in the fridge for up to 3 days.
- Reheat in the oven or air fryer to keep them crisp.