Roasted winter vegetables

Tips: Making the most out of your roasted winter vegetables

To ensure you get the best result when making roasted winter vegetables, we have listed some tips below. So, take a look at them before you get started with this recipe.

Cutting the vegetables

When cutting butternut squash, celeriac, and red onions, aim for pieces that are similar in thickness to ensure they cook evenly. This will give you a mix of soft insides and caramelised, golden edges. Larger cuts cook better and offer a satisfying bite. Resist the urge to chop the vegetables too finely, as they might overcook and lose their roasted quality.

Always use a sharp knife for clean cuts, and take care when handling the vegetables. If butternut squash or celeriac is tough to cut, you can soften them in the microwave for a few minutes on a medium setting before cutting. This makes the process easier and safer.

Even roasting

To achieve perfect caramelisation, which gives the vegetables a delightful crunch and a tender centre, spread them on the baking sheet with plenty of space. This ensures even roasting and avoids too much steaming. If possible, use two baking sheets to prevent crowding. Also, turn the vegetables halfway through roasting to give them a rich, golden colour on all sides.

Make oven-roasted winter vegetables

As the colder months draw in, we love to make oven-roasted winter vegetables. This recipe transforms the humble offerings of winter into a holiday-worthy feast with minimal effort on your part. All it takes is some basic preparation; then, you can let the oven do all the hard work. Savour the bite of perfectly roasted vegetables, each with a golden, crispy edge and a soft, succulent centre, all topped with a delicate melt of white cheese. Who would have thought that such unassuming vegetables could offer a taste so exquisite?

Charred butternut squash, celeriac, red onions, and peppers

The combination of butternut squash, celeriac, red onions, and ramiro peppers offers a harmonious blend of flavours and textures that is hard to resist. Butternut squash and celeriac bring a pleasing sweetness and a sturdy texture perfect for roasting. Their starchy quality soaks up the rich flavours from other ingredients, and their natural sweetness intensifies when caramelised in the oven. To contrast the sweetness, red onions add a sharpness that deepens the overall flavour. As they roast, their strong flavour softens, merging well with the other vegetables. Roasted ramiro peppers add a smoky touch that subtly enriches the flavour. Their tender texture and bright colour also make the vegetables visually appealing. 

Flavoured with olive oil and aromatic herbs

Olive oil and herbs are essential when roasting vegetables. Olive oil helps cook the vegetables to perfect tenderness and imparts a subtle, fruity undertone. The oil also carries the heat evenly, ensuring each piece is perfectly cooked and deliciously golden.

Rosemary provides a woody aroma and a sharp, lemon-pine flavour that is robust yet not overpowering, while sage offers a more muted, slightly peppery taste. Together, these herbs infuse the vegetables with fragrant, earthy notes that complement their natural sweetness and the richness of the olive oil.

Serve as a side dish or main meal

Roasted winter vegetables are incredibly versatile and can be served in a variety of ways. As a side dish, they pair beautifully with roasted meats such as chicken, beef, or lamb, making them a perfect addition to any holiday table. The savoury sweetness of the vegetables complements the richness of the meat, which makes for a more balanced and satisfying meal. These vegetables can also be served as a main dish, perhaps with a side of quinoa, grain salad, or brown rice for extra texture.

If you like this recipe, you might also be interested in our recipes for baked sweet potato with chickpeas or roast pumpkin with white cheese.

Experiment with the recipe

This recipe allows you to choose a variety of vegetables that you have available. Make sure they can all roast at the same time. Common options include sweet potatoes, carrots, parsnips, and potatoes. You can also add Brussels sprouts, cauliflower, radishes, or broccoli. Chop the vegetables to a similar size and toss them with olive oil, paprika, dried rosemary, salt, and pepper before roasting. Once roasted, toss them with garlic powder, balsamic vinegar, and fresh parsley. Begin with a small amount of vinegar and add more according to your taste.

Add a fresh twist by finishing your dish with a sprinkle of citrus zest or a bit of lemon juice. This not only lifts the flavours but also provides a zesty contrast that complements the rich, roasted taste. The citrusy freshness works especially well against the sweetness of the butternut squash and the creaminess of the cheese, making every bite refreshing and comforting.

Other herbs to consider are parsley, which gives a fresh taste, and chives, which add a subtle onion flavour when sprinkled on just before the end of roasting. If you like aniseed, a few fennel fronds can add a sweet, liquorice flavour that goes well with the roasted winter vegetables.