Winter Golden Veg Medley (Printable)

Hearty golden winter vegetables roasted to tender perfection with herbs and spices.

# What You’ll Need:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 1 medium parsnip, peeled and sliced
03 - 1 small butternut squash, peeled, seeded, and cubed
04 - 2 medium Yukon Gold potatoes, scrubbed and cubed

→ Aromatics & Herbs

05 - 1 medium yellow onion, cut into wedges
06 - 4 garlic cloves, peeled and smashed
07 - 2 tablespoons fresh rosemary leaves, chopped (or 1 tablespoon dried)
08 - 2 tablespoons fresh thyme leaves (or 1 tablespoon dried)

→ Seasonings & Fats

09 - 3 tablespoons olive oil
10 - 1 teaspoon sea salt
11 - ½ teaspoon black pepper
12 - ½ teaspoon ground turmeric
13 - ¼ teaspoon smoked paprika (optional)

→ Garnishes (optional)

14 - ¼ cup toasted pumpkin seeds
15 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnip, butternut squash, potatoes, onion, and garlic.
03 - Drizzle the vegetables with olive oil. Sprinkle with sea salt, black pepper, turmeric, smoked paprika, rosemary, and thyme. Toss thoroughly to coat evenly.
04 - Spread the vegetables in a single, even layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, turning once halfway through, until vegetables are tender and golden.
06 - Transfer the roasted vegetables to a serving platter. Sprinkle with toasted pumpkin seeds and chopped fresh parsley, if desired. Serve warm.

# Expert Advice:

01 -
  • It transforms humble vegetables into something so golden and caramelized you'll forget you're eating vegan.
  • Everything cooks on one sheet, which means less cleanup and more time to actually enjoy your food.
  • The flavors get better as it sits, making it perfect for meal prep or leftovers that taste even more developed the next day.
02 -
  • Cut everything roughly the same size or the smaller pieces will burn before the potatoes finish cooking—I learned this the hard way with tiny carrot pieces turned to coal.
  • Don't crowd the pan; if vegetables are piled on top of each other they steam instead of roast, and you miss out on that caramelization that makes this dish worth making.
03 -
  • Toss vegetables halfway through roasting not just for even cooking but because it's where you smell the magic happening and know things are on track.
  • If some pieces cook faster than others, pull them out early and return them at the end—better to have varying textures than burned edges.

Return