Photo of Roasted winter vegetables by WW

Roasted winter vegetables

0 - 4
PersonalPoints™ per serving
Total Time
1 hr 8 min
18 min
50 min
One of the best ways to embrace colder weather is to lean-in with a warm dish of roasted seasonal vegetables. Winter vegetables such as squash and parsnips do not have the texture for raw applications but they come alive in the oven, revealing their natural sweetness. Prepping them takes a few minutes but the total cook time of the dish is just over an hour, making it ideal for weeknights and weekends alike. Roasted chicken or pork tenderloin make a wonderful accompaniment with a simple green salad or quickly wilted swiss chard or spinach. Play with the herbs and vegetables to create your own variations to this dish. Beets, peeled and roasted, can add a vibrant color while fresh thyme or rosemary in place of the sage create little twists of flavor for easy pairing with your favorite protein.


Uncooked fennel bulb(s)

1 medium, cored and cut into 1/3-inch thick wedges

Uncooked acorn squash

1 medium, peeled and cut into 1-inch cubes

Uncooked parsnip(s)

3 medium, peeled and cut into 1/2-inch cubes

Uncooked baby carrots

8 oz

Garlic clove(s)

4 medium clove(s), peeled and coarsely chopped

Olive oil

1 tsp

Fresh sage

1 Tbsp, chopped

Kosher salt

1 tsp

Black pepper


Vegetable broth

cup(s), or chicken broth


  1. Preheat oven to 375°F. Place vegetables and garlic on a large rimmed baking pan. Add oil, sage, salt and pepper; toss to coat.
  2. Roast vegetables until almost tender, stirring occasionally, about 40 minutes. Drizzle with broth and bake 10 minutes more. Yields about 1 1/4 cups per serving.


If you have a difficult time peeling the squash, cut it in half, partially cook it in a microwave and then remove the peel. Or look for it already peeled and cubed at the supermarket.