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Roasted Winter Veggies

Roasted winter veggies on sheet pan

Who doesn’t like a savory side of roasted winter veggies for dinner? This vitamin-rich combination of sweet potatoes, parsnips, onions, and carrots is savory and a little sweet, crispy, and tender with a perfect finish of a lovely roasted flavor. But don’t stop there! Add in whatever other veggies you’re craving or have on hand (and, are anti-inflammatory diet approved, of course).

Leftovers can be put to great use when you use them in our Winter Nourish Bowl .

Roasted Winter Veggies

Roasted winter veggies on sheet pan

This vitamin-rich combination of sweet potatoes, parsnips, onions and carrots is savory and a little sweet, crispy and tender with a perfect finish of a lovely roasted flavor.

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Prep Time
10 mins

Cook Time
40 mins

Total Time
50 mins

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Course
Side Dish

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Servings
4

Ingredients

  • 2 large Sweet potatoes chopped
  • 1 large Onion chopped
  • 2 Parsnips peeled and chopped
  • 2 Carrots peeled and chopped
  • 4 tbsp Extra-virgin olive oil
  • 1 tsp Sea Salt
  • 1/2 tsp Fresh ground pepper

Instructions

  1. Preheat your oven to 450°F.
  2. Chop the sweet potatoes, onion, parsnips, and carrot into 1-inch pieces. The pieces should be fairly uniform to ensure even cooking. Place the vegetables onto a roasting pan or rimmed baking sheet.
  3. Once your vegetables are in the roasting pan, coat with olive oil, salt, and pepper. Massage the vegetables to ensure that everything is well coated. Spread the vegetables evenly in the roasting pan so that they will cook thoroughly, then roast for 20 minutes.
  4. Remove the pan from the oven and mix the vegetables well.
  5. Put the vegetables back in the oven to roast for an additional 20 minutes.
  6. When the vegetables are done, taste for seasoning and add more salt and pepper if desired.
  7. Enjoy!

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Keywords: anti-inflammatory diet recipes, anti-Inflammatory recipes, roasted vegetables, roasted winter veggies, vitamin A, winter veggies

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