Roasted Winter Vegetables Recipe

In the Upstate NY North Country where I live, the growing season is short but sweet! For those who have the gift of the green thumb, having fresh fruits and vegetables during summer and fall is a priceless gift of health. So, when winter rolls around, what’s in season? Root vegetables are at their peak at this time, providing much-needed nutrients and minerals our bodies need for the long, cold winter!

If you aren’t familiar with some of the root vegetables like parsnips and turnips, they’re easy to cook! Here is how I prepare them during the winter:

Fifty Is The New Forty Roasted Winter Vegetables Recipe


  • Parsnips
  • Turnips
  • Carrots
  • Red Onion
  • Broccoli
  • Beets
  • Brussel Sprouts
  • Coconut oil
  • Salt & Pepper
  • Thyme & Rosemary

Pare and slice up any of the veggies listed above…the types, size and amount is up to you.Spread them out in a single layer on a lightly greased roasting pan. Spread about 1/2 cup of coconut oil over them, sprinkle with salt, pepper, and spices to taste (I use rosemary and thyme). Roast in a 375 degree oven for 20 minutes, stirring half way through. Check them…they are done when they are crisp tender.

You can bake a large batch of these and eat them during the week. Soooo delicious and healthy! Enjoy!