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Winter Root Vegetable Roast

Jean Jarret

Here’s a delicious and nutritious recipe for a winter root vegetable roast. This dish is packed with vitamins, minerals, and fibre, making it perfect for a cozy winter meal.

This recipe serves 4 people as a main dish or 8 as a dish dish, leftovers make a great addition to a lunch time salad or pasta dish. Or top with grilled haloumi for a extra delicious lunch.


  • 2 large carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 1 large sweet potato, peeled and cut into chunks
  • 1 large turnip, peeled and cut into chunks
  • 1 large beetroot, peeled and cut into chunks
  • 1 red onion, peeled and cut into wedges
  • 3 cloves garlic, peeled and roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar for a tangy finish
  • Fresh parsley, chopped, for garnish


  1. Preheat the Oven: Preheat your oven to 200°C.
  2. Prepare the Vegetables: Place all the chopped root vegetables and onion into a large mixing bowl.
  3. Season: Add the garlic, olive oil, rosemary, thyme, salt, and pepper to the bowl. Toss everything together until the vegetables are well coated with the oil and seasonings.
  4. Roast: Spread the vegetables out evenly on a large baking sheet. Roast in the preheated oven for 45 minutes, or until the vegetables are tender and slightly caramelised around the edges. Stir the vegetables halfway through the cooking time to ensure even roasting.
  5. Balsamic Finish: If using balsamic vinegar, drizzle it over the vegetables during the last 5 minutes of roasting.
  6. Serve: Remove the vegetables from the oven and transfer them to a serving platter. Garnish with chopped fresh parsley before serving.

Nutrition Information (per serving, serves 4):

  • Calories: 220
  • Protein: 3g
  • Fat: 10g
  • Carbohydrates: 30g
  • Fibre: 7g
  • Sugars: 10g
  • Vitamin A: 300% of the Daily Value (DV)
  • Vitamin C: 40% of the DV
  • Calcium: 10% of the DV
  • Iron: 8% of the DV

This root vegetable roast is a hearty and nutritious dish, providing a great source of vitamins and minerals, particularly Vitamin A and Vitamin C, which are essential for immune support during the winter months. The fiber content aids in digestion and helps keep you feeling full and satisfied. Enjoy this dish as a main course or a side to complement your winter meals!

If you would like to improve your health and wellbeing book an appointment with Jean, in person in her St. Ives clinic or online via telehealth.