Rating: 5 stars
1702 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1702
  • 1,702 Ratings

When roasting winter vegetables, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they're in the oven, so they brown evenly. Other creative ideas for roasted vegetables are Spiced Vegetables with Pomegranate Seeds and Maple-Ginger-Roasted Vegetables with PecansMore Vegetable Dishes More Side Dishes

Melissa Rubel Jacobson
November 2009

Gallery

Read the full recipe after the video.

Recipe Summary

active:
25 mins
total:
1 hr 20 mins
Yield:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. In a large bowl, toss the vegetables with the olive oil, sage, thyme and rosemary and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape into a bowl and serve hot or at room temperature.

    Advertisement

Make Ahead

The vegetables can be chopped and refrigerated overnight.

Advertisement
Advertisement