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.
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/