Winter is the season for lush delicious vegetables and what can them more delicious and irresistible other than roasting with basic seasonings? You can make use of this roasted vegetables in many ways other than serving as side dish 🙂 Vegan and gluten free clean eating recipe.
Winter brings a wealth of fresh vegetables and greens with it right? I use copious amounts of greens like mustard greens, bathua, methi or spinach in recipes like sarsaon ka saag, palak paneer, methi dal and those vegetables like sweet potato, cauliflower, broccoli, carrots, parsnips, turnips, pumpkin are made into nice stir fries, roasts or soup.
The taste, flavor and nutrition profile of seasonal vegetables are unparalleled right? Last week during my usual vegetable purchase I bought home a good stash of these in season veggies and these roasted vegetables were the first thing that flashed in my mind.
Roasting the vegetables with basic seasoning is my favorite method to cook them. First of all it so easy and no baby sitting required. Next the flavor and taste is far superior than the other ways according to me.
Roasted mixed veggies is my trusted way to make use of those bits and bobs of vegetables remaining after a weeks meal.
Here in this recipe I am sharing the most basic recipe with more flavor variations, tips to get the best taste and also yummy serving ideas. Enjoy!
About This Recipe
Roasting vegetables is an age old method used in various cuisines across the globe.
I always feel there is something super special about roasted vegetables. They are crispy yet tender with wonderful flavor.
Now let’s talk about the ease of this recipe. All you need for this roasted winter vegetables recipe are a sheet pan or cast iron skillet and 30 minutes of maximum time. Best part? No hands on work involved 🙂
You can make roasted winter vegetables in oven or on stove top. I have included step by step photos for both method.
I have prepared these veggies with most basic seasoning. Here I have used just some olive oil, salt and paprika here but your choices are ample here. You can get really creative with seasonings.
Do try this easy recipe and enjoy this winter 🙂 These roasted winter vegetables are
perfect with soup, rice or any continental spread
vegan and gluten free
nice addition to any dinner party
best way to enjoy seasonal veggies
easy and simple to make.
Which Vegetables Are Suited For Roasting?
I have used broccoli, baby corn, carrot, pumpkin and red onions here. I usually use whatever is fresh and handy.
You can use a mix of any of the following veggies for this oven roasted vegetables recipe-
- sweet potatoes
- Brussels sprouts
- butternut squash
- mushroom (Not a veggie still suitable)
The other ingredients you need for this recipe are just
oil ( I used olive oil, you can use any vegetable oil too or even melted butter)
salt-sea salt, kosher salt or even black salt
pepper- Freshly ground black pepper or white pepper.
How To Make Roasted Winter Vegetables Recipe
Preheat the oven to 425 F or 220 C. Grease a sheet pan with oil or cooking spray.
Next let’s prepare the vegetables. Prepare them as mentioned below
- 2 medium carrots peeled and chopped into 1 inch cubes
- 2 small Potatoes scrubbed and diced into 1 inch cubed
- 6-7 baby corns peeled and cut into thick rounds
- Butternut squash or pumpkin peeled and cut into 1 inch cubes – 1/2 cup
- 1 large Onions cubed
Next place all the veggies in a large bowl. You will have around 5 cups of vegetables.
Add salt and pepper, paprika and olive oil. Toss to coat well.
Spread the vegetables as single layer on the sheet pan. Place the sheet pan in the hot oven and bake for 15-18 minutes of total time.
Remove the tray from the oven half way through and gently flip the vegetables.
Return to the oven and bake for the remaining minutes. You have to roast until the vegetables are tender yet crispy at the edges and shrink a bit.
Once done you can sprinkle some more freshly ground black pepper if you like. Serve oven roasted vegetables hot as snack or side dish.
You can add dried herbs like basil or oregano or Italian seasoning along with paprika.
If you want to add fresh herbs like parsley or basil, chop finely and add just before serving. Do not roast the fresh herbs.
You can serve these roasted veggies as snack with dips like tzatziki, sour cream dip, mayo etc.
These also taste good as side with soup, rice.
You can also use these in salads, wraps, buddha bowls.
More Delicious Recipes
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Oven Roasted Winter Vegetables
1 CUP = 250 ml
- 2 carrots medium
- 1 potato large
- 8 baby corns
- 1 Onion large
- 3/4 cup broccoli bite size florets
- 1 tablespoon olive oil
- 1 teaspoon paprika
- salt to taste
- black peppercorns crushed to taste
- Preheat oven to 425 F and cut the vegetables into 1 inch cubes
- Next place all the veggies in a large bowl. You will have around 5 cups of vegetables.
- Add salt and pepper, paprika and olive oil. Toss to coat well.
- Spread the vegetables as single layer on the sheet pan. Place the sheet pan in the hot oven and bake for 15-18 minutes of total time.
- Remove the tray from the oven half way through and gently flip the vegetables.
- Return to the oven and bake for the remaining minutes. You have to roast until the vegetables are tender yet crispy at the edges and shrink a bit.
- Once done you can sprinkle some more freshly ground black pepper if you like. Serve oven roasted vegetables hot as snack or side dish.