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Perfectly Roasted Winter Vegetables

Perfectly Roasted Winter Vegetables


  • 3 pounds winter vegetables e.g. carrots, turnips, beets, sweet potatoes
  • 1-2 tablespoons oil of choice e.g. olive, coconut, avocado
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Herbs/Spices I used Turmeric, Cumin, Coriander - ½ teaspoon each


  • Preheat oven to 425F. Cut the vegetables into similar size for even cooking. In a mixing bowl, toss the vegetables with oil, salt, pepper, herbs/spices. Spread evenly in a single layer onto a lined baking sheet. Avoid overcrowding the vegetables. Cook for 25-30 minutes, or until the outside gets browned and crispy while the inside is tender. Serve immediately or refrigerate for up to 5 days.