Q1: Why are my roasted vegetables soggy instead of crispy?

The most common culprits are overcrowding the pan or an oven that is not hot enough. Spreading your vegetables in a single layer with plenty of space is the foolproof key to allowing them to roast and caramelize, rather than just steam.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! The best method is to prep all your vegetables a day or two in advance. Then, on the day of your dinner, all you have to do is toss them with the oil and spices and pop them in the oven.

Q3: Can I use different vegetables?

Yes! This recipe is wonderfully versatile. It would also be fantastic with other hearty, winter vegetables like sweet potatoes, butternut squash, or turnips.

Q4: Do I really need to use fresh herbs and spices?

For the absolute best, most vibrant, and restaurant-quality flavor, fresh is highly recommended. Freshly grated nutmeg, in particular, has a warm, sweet, and complex aroma that is far superior to the pre-ground dust.

Q5: What's the best way to peel beets without staining my hands?

A brilliant trick is to wear a pair of disposable kitchen gloves! Also, using golden beets, as this recipe suggests, is a great choice as their color is much less likely to bleed and stain than classic red beets.

Roasted Winter Vegetables (A Perfect Holiday Side!)

A simple and colorful recipe for roasted winter vegetables, perfect as a healthy side dish for a holiday meal. This one-pan dish features a medley of root vegetables, including carrots, parsnips, golden beets, and radishes. The vegetables are tossed with olive oil, fresh thyme, garlic, and a hint of nutmeg, then roasted in a hot oven until they are tender and golden brown. The dish is finished with a sprinkle of fresh lemon zest for a bright, fresh flavor.

Author: Grace

Ingredients

5 medium carrots, peeled and cut into 2-inch lengths
4 medium-large parsnips, peeled and cut into 2-inch lengths
3 medium golden beets, peeled and cut
1 bunch radishes, trimmed and halved
4 sprigs thyme
2 garlic cloves, coarsely chopped
3 tablespoons olive oil
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 teaspoon finely grated lemon zest

Instructions

Preheat the oven to 425°F.
In a large bowl, toss the prepared carrots, parsnips, beets, and radishes with the thyme sprigs, chopped garlic, olive oil, and nutmeg. Season with 1 teaspoon of salt and pepper to taste.
Arrange the vegetables in a single layer on a large, rimmed baking sheet.
Roast for about 25 minutes, stirring once halfway through, until the vegetables are tender and golden brown in places.
Remove the baking sheet from the oven, stir in the lemon zest, and transfer the vegetables to a serving bowl.

Notes

This is a classic and versatile side dish that is perfect for a Thanksgiving or Christmas dinner.
Arranging the vegetables in a single layer on the baking sheet is a key step that allows them to roast and caramelize properly, rather than steam.
The lemon zest is added at the very end of cooking to preserve its bright, fresh aroma.
This recipe is naturally vegan and gluten-free.

Find it online: https://www.eatswithsoul.com/roasted-winter-vegetables/