Roasted Vegetables

Roasted vegetables are one of my absolute favourite dishes in the fall and winter, or anytime really. It’s warm and comforting (which I’ve certainly needed a lot this winter!), and it’s so quick and easy to prepare, with almost no extra work needed for spicing or flavouring because roasting the vegetables brings out all their wonderful natural flavours, that are really just delicious on their own. This is one of my favourite roasted vegetable dish, but there are so many others out there. Root vegetables work great for roasting, (potatoes, carrots, beets, parsnips, turnips, sweet potatoes, red onion, etc.) but I like to use other vegetables  (peppers, brussels sprouts, broccoli, spinach, squash, zucchini, cauliflower etc.) as well to mix it up.

roasted vegetables

Roasted vegetables work great as a side dish, but I also love experimenting with the addition of different beans and nuts to add protein to make more of a complete meal (possibly paired with a salad), and to add some variety in taste and texture within the dish. Lentils and walnuts are excellent in roasted vegetable dishes, but chickpeas, white beans, pine nuts, slivered almonds, pecans all go great too! This recipe is debatably even better with 1/2 a can of lentils, so don’t be afraid to try!!

roasted vegetables 2

Warm Roasted Vegetables for Cold Winter Days


  • 5 golden beets
  • 2 medium sweet potatoes
  • 2 large carrots, or about 10 miniature
  • 1/4 large red onion
  • 3 cloves garlic
  • 1 tablespoon olive oil, mixed with 1/4 cup water
  • 1 medium-large turnip
  • Handful of fresh herbs (I used basil and thyme)
  • Pepper, to taste
  • 1/2 can of lentils (optional)

1. Preheat oven to 350 degrees.
2. Thickly slice onion. Chop beets, potatoes, and carrots into about 2cm cubes.
3. Toss chopped veggies with garlic and water mixture, and pour into baking pan. (The water should sit about 1/2 inch at the bottom of the pan, so adjust accordingly)
4. Top veggies with fresh herbs, and roast in oven for 30-35 minutes, or until soft and cooked through (I use the fork test). For best results, turn vegetables after 15 minutes, and place back in oven.
5. Season with ground pepper to serve.