In the summer, the thought of having the oven on for hours at a time seems unimaginable. This time of year, however, things are quite different. With the cold weather comes a desire for warmth and sustenance, and slow-cooking vegetables filling our kitchens with their intricate scents sounds, well, inviting.

And there's something amazing about the way winter vegetables in particular transform within a hot oven. Their natural sugars caramelize, their textures become tender and their flavors deepen into something earthy and comforting.

This slow-roasted medley celebrates the season's best offerings, from sweet carrots and parsnips to robust Brussels sprouts and creamy butternut squash. It's simple and easy, and will produce a perfect accompaniment for anything from fried eggs to roasted chicken. Enjoy!

Weather in your inbox

Forecast Location

Sign Up

By signing up you agree to the Terms & Privacy Policy. Unsubscribe at any time.

Ingredients

2 large carrots, peeled and cut into 2-inch pieces

2 parsnips, peeled and cut into 2-inch pieces

1 medium butternut squash, peeled and cubed (about 3 cups)

1 lb Brussels sprouts, trimmed and halved

1 large red onion, cut into wedges

8 oz baby potatoes, halved

1 medium turnip, peeled and cubed

1/3 cup extra-virgin olive oil

3 cloves garlic, minced

2 tablespoons fresh thyme leaves (or 2 teaspoons dried)

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons balsamic vinegar

1/4 cup toasted walnuts or pecans (optional)

2 tablespoons fresh parsley, chopped

Instructions

Preheat and prep: Preheat your oven to 375°F (190°C). Line two large rimmed baking sheets with parchment paper.

Prepare vegetables: Place all the cut vegetables in a large bowl. Add olive oil, minced garlic, thyme, rosemary, salt and pepper. Toss thoroughly until all vegetables are well-coated.

Arrange for roasting: Spread the vegetables in a single layer across the prepared baking sheets, making sure not to overcrowd them. This ensures proper caramelization.

Slow roast: Roast for 45-60 minutes, stirring once halfway through, until vegetables are tender and golden brown at the edges. The Brussels sprouts should be crispy on the outside, and root vegetables should be easily pierced with a fork.

Finish and serve: Remove from oven and immediately drizzle with balsamic vinegar. Sprinkle with toasted nuts (if using) and fresh parsley. Serve warm.

Serves: 6-8 as a side dish

Prep time: 20 minutes

Cook time: 45-60 minutes

Tip: Don't skip the parchment paper — it prevents sticking and makes cleanup a breeze. For extra flavor, try adding a few sprigs of fresh sage during the last 15 minutes of roasting.