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Flavorful Roasted Veggies

Featured in Meatless meals that satisfy.

Colorful winter veggies, slow-cooked in the oven with light spices until soft and sweet. A simple way to enhance root veggies' natural taste.
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alicia in the kitchen
Updated on Sun, 09 Mar 2025 14:08:48 GMT
A dish of colorful roasted vegetables like squash, onions, and garlic, seasoned with nutmeg and thyme. Pin it
A dish of colorful roasted vegetables like squash, onions, and garlic, seasoned with nutmeg and thyme. | Tasteofsavor.com

Winter root vegetables become beautifully tender and caramelized when slowly roasted in the oven. This comforting dish brings out the natural sweetness of seasonal vegetables, enhanced with warming spices and a touch of brown sugar.

A Classic Winter Comfort Dish

This hearty recipe works perfectly as a satisfying side dish or vegetarian main course. The slow roasting process allows the vegetables to develop rich, concentrated flavors and a melt-in-your-mouth texture with delicious caramelized edges.

Ingredients Needed

  • 1 butternut squash: Ripe and peeled, cut into uniform cubes
  • 1 red onion: Thinly sliced
  • 4-5 garlic cloves: Left unpeeled for mellower flavor
  • 2 sweet potatoes: Firm and evenly cut
  • 3 carrots: Fresh, cut into even chunks
  • 1 large turnip: Young and tender, diced
  • Salt and pepper: Freshly ground
  • 1 teaspoon quatre épices: For aromatic depth
  • 1 tablespoon brown sugar: For perfect caramelization
  • 1/2 teaspoon ground ginger: Optional warmth
  • 2-3 tablespoons olive oil: Good quality for best flavor

Preparation Method

Initial Preparation
Peel and cut all vegetables into similarly-sized pieces. Arrange them evenly in a parchment-lined baking dish. Scatter onion slices and garlic cloves throughout.
Seasoning
Combine spices, salt, pepper and brown sugar in a small bowl. Sprinkle over vegetables and drizzle generously with olive oil. Gently toss to coat evenly.
Roasting Process
Preheat oven to 140°C with fan. Roast for 1-1.5 hours total. After 30 minutes, increase temperature to 150°C. Test doneness by inserting a knife tip - it should meet no resistance.
Serving
Serve hot as is or as an accompaniment for a deliciously satisfying meal.
Colorful roasted vegetables including carrots, onions and squash, garnished with parsley and seasoned with pepper. Pin it
Colorful roasted vegetables including carrots, onions and squash, garnished with parsley and seasoned with pepper. | Tasteofsavor.com

Chef's Tips

Add fresh rosemary or thyme sprigs before roasting for extra aroma. Feel free to substitute with seasonal root vegetables like parsnips, Jerusalem artichokes or celeriac. Leftovers keep well refrigerated and can be gently reheated in the oven to maintain their tender texture.

Frequently Asked Questions

→ Can these veggies be made ahead of time?
Sure, they can stay fresh in the fridge for 2-3 days. Pop them in the oven to reheat and keep their roasted texture.
→ Can I swap out the veggies?
Of course! Try parsnips, pumpkin, or celery root. Just make sure the pieces are about the same size so they bake evenly.
→ Why use a slow baking method?
Slow baking brings out their natural sweetness and keeps them from burning before they soften completely.
→ Is smoked garlic necessary?
Not at all! Regular garlic works great, but the smoked kind adds a fun, extra flavor if you have it.
→ How should these roasted veggies be served?
They're amazing as a side with meat or as a vegetarian dish when paired with grains. You could also toss them over a fresh salad.

Tender Winter Veggies

Soft, caramelized winter vegetables roasted with mild spices and smoky garlic for a flavorful finish.

Prep Time
20 Minutes
Cook Time
90 Minutes
Total Time
110 Minutes
By: Alicia

Category: Vegetarian

Difficulty: Easy

Cuisine: French

Yield: 4 Servings (4 servings)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 red onion.
02 1 butternut squash.
03 2 sweet potatoes.
04 3 carrots.
05 1 large turnip.
06 4 to 5 garlic cloves (leave the skins on).
07 A pinch of salt and black pepper.
08 1 teaspoon of four-spice mix.
09 1 tablespoon of brown sugar.
10 2 to 3 tablespoons of olive oil.
11 1/2 teaspoon of ground ginger (optional).

Instructions

Step 01

Peel all the veggies, except the garlic. Dice the butternut squash, sweet potatoes, carrots, and turnip into equal-sized cubes. Slice the red onion thinly.

Step 02

Line a baking dish with parchment paper. Put in the diced veggies along with the unpeeled garlic cloves.

Step 03

In a small bowl, mix together the spices, salt, pepper, and brown sugar. Evenly sprinkle the mix over the vegetables, then drizzle with olive oil.

Step 04

Bake at 140°C for half an hour. Then, turn up the heat to 150°C and continue baking for another 30 to 60 minutes, or until the veggies are soft and tender.

Notes

  1. Cooking slowly lets the veggies get really soft and brings out their natural sweetness.
  2. Make sure the veggies are diced evenly so they cook at the same rate.

Tools You'll Need

  • Baking dish.
  • Parchment paper.
  • Vegetable peeler.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 220
  • Total Fat: 5 g
  • Total Carbohydrate: 45 g
  • Protein: 4 g