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closeup shot of roasted winter vegetables
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4.15 from 14 votes

Oven Roasted Winter Vegetables

Roasted winter vegetables- my most favorite method to enjoy fresh winter vegetables and root vegetables 🙂 Perfect side dish with my steaming hot bowl of soup or rice and lentils curry! Vegan and gluten free clean eating recipe!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish, Snack
Cuisine: American, continental
Keyword: roasted winter vegetables
Servings: 3
Calories: 114kcal
Author: Harini


  • oven


  • 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
    chopped vegetables
  • Next place all the veggies in a large bowl. You will have around 5 cups of vegetables.
    vegetables placed in a bowl.
  • Add salt and pepper, paprika and olive oil. Toss to coat well.
    seasonings added
  • 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.
    ready to be baked
  • Remove the tray from the oven half way through and gently flip the vegetables.
    baked half way
  • 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.
    winter vegetables roasted and ready to serve
  • Once done you can sprinkle some more freshly ground black pepper if you like. Serve oven roasted vegetables hot as snack or side dish.
    closeup shot of roasted winter vegetables


The nutritional values are estimates.


Serving: 3servings | Calories: 114kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 331mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7078IU | Vitamin C: 29mg | Calcium: 33mg | Iron: 1mg