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Roasted Winter Veggies with Vinaigrette

by ADMIN on JANUARY 3, 2012

One of the easiest tastiest ways to prepare winter vegetables is to roast them. Just chop, season, and bake. Done! They are delicious straight out of the oven with just a sprinkle of salt and pepper, but tossing them in a vinaigrette really brings them to another level!

TIP: You can use any root vegetable for this recipe: sweet potatoes, turnips, parsnips, carrots, or even squash.

Roasted Winter Veggies with Vinaigrette Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 4 Tender root vegetables tossed in a delicious vinaigrette.


  • ½ or a large turnip, chopped into small ½ inch cubes

  • 3 large carrots, chopped into small cubes

  • 1 sweet potato, chopped into small cubes

  • 2 Tbsp olive oil

  • 2 Tbsp red wine vinegar

  • 2 tsp honey

  • 1 garlic clove, pressed or finely diced

  • salt and pepper

  • 1 Tbsp olive oil


  1. Preheat oven to 375F.

  2. Toss chopped vegetables in 1 Tbsp olive oil, spread on a baking sheet, and sprinkle with salt and pepper.

  3. Bake for 40 minutes, or until vegetables are tender.

  4. While veggies are baking, mix together 2 Tbsp olive oil, vinegar, honey, and garlic.

  5. When vegetables are ready, gently toss with the vinaigrette and serve!



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