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Roasted Winter Vegetables

Roasted Winter Vegetables
PREP TIME
25 min
COOK TIME
20 min
YIELDS
6 servings

A hearty medley of root vegetables.

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Ingredients

5
medium carrots, peeled and cut on the bias into 2-inch lengths
4
medium-large parsnips, peeled, halved lengthwise and cut on the bias into 2-inch lengths
3
medium golden beets, peeled and halved, or quartered if large
1
bunch radishes, trimmed and halved, or left whole if small
4
sprigs thyme
2
cloves garlic cloves, coarsely chopped
3
Tbsp olive oil
½
tsp freshly grated nutmeg
Kosher salt and freshly ground black pepper
1
tsp finely grated lemon zest
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Directions

Step 1

Preheat the oven to 425ºF.

Step 2

Toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt and pepper to taste in a large bowl. Arrange in 1 layer on a rimmed baking sheet. Roast, stirring once, until tender and golden brown in places, about 25 minutes. Stir in the lemon zest and transfer to a bowl for serving.

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