Roasted Winter Veggies

These are delicious, comforting, ridiculously easy, and a great way to use up any vegetables you have in your refrigerator. This dish is nutrient-dense with very little fat – a good complement to any roasted meat. Leftovers are great the next day over brown rice or chopped and added to mixed greens for a salad or eggs for an omelet. Add fresh parsley for bright green against the muted color of the roasted vegetables. This dish is like taking your Little Black Dress to the next level with hot red pumps.


– 1 parsnip, peeled and chopped into bite-size pieces
– 1 turnip, peeled and chopped into bite-size pieces
– 2 medium red potatoes, peeled or not, and chopped into bite-size pieces
– 1 carrot, peeled and chopped into bite-size pieces
– Leaves from 6 sprigs fresh thyme
– 1 tablespoon olive oil
– 3/4 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon chopped fresh parsley


1. Preheat the oven to 375 degrees. Cover a roasting pan or sheet pan with foil, to minimize cleanup.
2. Toss all of the ingredients except the parsley together in a bowl (or directly in the roasting pan). Bake until soft yet slightly crispy on the outside, 30 to 45 minutes (depending on how big you cut the pieces). Sprinkle with fresh parsley before serving.