Winter is the perfect time to enjoy cozy, hearty meals that make the most of the season’s produce. There’s just something about roasted veggies that feels so comforting—crispy edges, tender centers, and flavors that really shine. From earthy root vegetables to sweet squash, roasting transforms even the simplest ingredients into something special. This list of roasted veggie dishes is all about celebrating those winter favorites, keeping it simple and delicious. Get ready to bring warmth and flavor to your table with these easy-to-follow recipes!
Contents
- 1 Roasted Winter Vegetables with Balsamic Glaze
- 2 Honey-Mustard Roasted Brussels Sprouts
- 3 Roasted Cabbage Wedges
- 4 Maple-Roasted Acorn Squash
- 5 Roasted Root Vegetable Medley
- 6 Roasted Butternut Squash with Sage
- 7 Roasted Carrots with Harissa
- 8 Roasted Delicata Squash with Thyme
- 9 Roasted Cauliflower with Parmesan and Lemon
- 10 Roasted Broccoli with Garlic and Chili Flakes
- 11 Roasted Sweet Potatoes with Cinnamon and Pecans
- 12 Roasted Parsnips with Honey and Thyme
- 13 Roasted Fennel with Parmesan
- 14 Roasted Spaghetti Squash with Garlic Butter
- 15 Roasted Kale Chips
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Roasted Winter Vegetables with Balsamic Glaze
This dish features a medley of sweet potatoes, Yukon gold potatoes, red bell peppers, red onions, and butternut squash, all roasted to perfection. Toss 2 cups each of chopped sweet potatoes and butternut squash, 1 cup of diced red bell pepper, and 1 cup of sliced red onion with 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 2 tablespoons of chopped fresh rosemary, 1 teaspoon of chopped fresh thyme, 2 teaspoons of kosher salt, and a pinch of black pepper. Spread the vegetables in a single layer on a baking sheet and roast at 450°F (232°C) for 35 to 40 minutes until tender and golden. The balsamic glaze adds a tangy sweetness that complements the natural flavors of the vegetables. This recipe is inspired by Mel’s Kitchen Cafe.
Honey-Mustard Roasted Brussels Sprouts
Roasting Brussels sprouts brings out their natural sweetness, and a honey-mustard glaze elevates them to a new level. Halve 1 pound of Brussels sprouts and toss with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast at 425°F (218°C) for 18 to 22 minutes until tender and caramelized. Toss the roasted sprouts with 2 tablespoons of honey mustard and return to the oven for an additional 2 minutes. This simple yet flavorful side dish pairs well with various main courses. Recipe adapted from Simply Recipes.
Roasted Cabbage Wedges
Transform humble cabbage into a star side dish by roasting it until tender and crispy. Cut a medium green cabbage into 1-inch-thick wedges, keeping the core intact to hold the leaves together. Brush each wedge with a mixture of 3 tablespoons of olive oil, 1 teaspoon of garlic powder, 1/2 teaspoon of red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Place the wedges on a baking sheet and roast at 450°F (232°C) for about 30 minutes, flipping halfway through, until the edges are charred and the centers are tender. This method brings out the cabbage’s natural sweetness and creates a delightful texture contrast. Inspired by Allrecipes.
Maple-Roasted Acorn Squash
Acorn squash becomes delectably sweet when roasted with maple syrup. Halve and seed 2 acorn squashes, then slice into 1-inch-thick wedges. Toss the wedges with 2 tablespoons of olive oil, 1/4 cup of pure maple syrup, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Arrange in a single layer on a baking sheet and roast at 400°F (204°C) for 25 to 30 minutes, turning once, until golden brown and tender. The maple syrup caramelizes, enhancing the squash’s natural flavor. This recipe is a favorite among fall vegetable dishes.
Roasted Root Vegetable Medley
A combination of root vegetables like carrots, parsnips, turnips, and beets makes for a hearty and nutritious side. Peel and cut 2 medium carrots, 2 parsnips, 1 turnip, and 2 beets into 1-inch cubes. Toss with 3 tablespoons of olive oil, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread on a baking sheet and roast at 425°F (218°C) for 30 to 35 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. This medley showcases the earthy flavors of winter root vegetables. Recipe adapted from Taste of Home.
Roasted Butternut Squash with Sage
Butternut squash pairs beautifully with the earthy aroma of sage. Peel and cube a medium butternut squash into 1-inch pieces. Toss with 3 tablespoons of olive oil, 2 tablespoons of chopped fresh sage, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Arrange on a baking sheet and roast at 400°F (204°C) for 25 to 30 minutes, stirring halfway through, until the squash is tender and lightly browned. The sage infuses the squash with a warm, herbaceous flavor, making it a comforting side dish. Inspired by Food & Wine’s coverage on celery root and other root vegetables.
Roasted Carrots with Harissa
Spice up your roasted carrots with a touch of harissa for a flavorful kick. Peel and slice 1 pound of carrots on the diagonal. Toss with 1 to 2 teaspoons of harissa powder, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread on a baking sheet and roast at 425°F (218°C) for 25 to 30 minutes, until tender and slightly charred. The harissa adds a smoky, spicy depth to the natural sweetness of the carrots. This recipe is inspired by Simply Quinoa.
Roasted Delicata Squash with Thyme
Roasting delicata squash brings out its natural sweetness while retaining a firm texture. Slice 2 medium delicata squashes into 1/2-inch rounds, removing the seeds but leaving the skin intact. Toss with 2 tablespoons of olive oil, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Arrange on a baking sheet and roast at 400°F (204°C) for 20-25 minutes, flipping halfway through, until golden and tender. This easy recipe highlights the squash’s buttery flavor and is perfect for showcasing seasonal winter produce.
Roasted Cauliflower with Parmesan and Lemon
Cauliflower transforms into a nutty, caramelized delight when roasted, especially with Parmesan and lemon. Break a medium head of cauliflower into florets and toss with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread on a baking sheet and roast at 425°F (218°C) for 25 minutes, then sprinkle with 1/4 cup of grated Parmesan and roast for an additional 5 minutes. Finish with a squeeze of fresh lemon juice before serving. This dish balances savory and tangy flavors while emphasizing the versatility of winter vegetables.
Roasted Broccoli with Garlic and Chili Flakes
Broccoli becomes irresistibly crispy and flavorful with a touch of garlic and chili flakes. Cut 2 medium heads of broccoli into florets and toss with 2 tablespoons of olive oil, 3 minced garlic cloves, 1/2 teaspoon of chili flakes, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast at 425°F (218°C) for 20-25 minutes, stirring once, until the edges are charred and crispy. The garlic adds depth, while the chili flakes provide a subtle heat, enhancing the broccoli’s natural taste. This easy dish pairs perfectly with hearty winter meals.
Roasted Sweet Potatoes with Cinnamon and Pecans
Sweet potatoes shine with a touch of warm cinnamon and crunchy pecans. Peel and cube 2 large sweet potatoes, then toss with 2 tablespoons of olive oil, 1 teaspoon of ground cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast at 400°F (204°C) for 25-30 minutes, stirring occasionally, until tender and caramelized. Toss the roasted sweet potatoes with 1/4 cup of chopped pecans in the final 5 minutes of roasting. This comforting side dish captures the cozy essence of winter.
Roasted Parsnips with Honey and Thyme
Parsnips take on a caramelized sweetness when roasted with honey and thyme. Peel and cut 1 pound of parsnips into batons, then toss with 2 tablespoons of olive oil, 1 tablespoon of honey, 1 teaspoon of fresh thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread on a baking sheet and roast at 400°F (204°C) for 25-30 minutes, flipping halfway through. The honey enhances their natural sweetness, while the thyme adds a delicate herbal note. This dish is an elegant way to enjoy a lesser-known winter vegetable.
Roasted Fennel with Parmesan
Fennel’s mild anise flavor becomes subtle and sweet when roasted. Slice 2 medium fennel bulbs into wedges and toss with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Roast at 425°F (218°C) for 30 minutes, then sprinkle with 1/4 cup of grated Parmesan and roast for an additional 5 minutes. The cheese adds a savory layer to the fennel’s natural sweetness. This dish is perfect for those seeking unique winter flavors.
Roasted Spaghetti Squash with Garlic Butter
Spaghetti squash turns tender and stringy when roasted, making it a low-carb alternative to pasta. Halve and seed 1 medium spaghetti squash, then brush the cut sides with 2 tablespoons of melted butter mixed with 2 minced garlic cloves, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast cut-side down at 400°F (204°C) for 40-45 minutes until tender. Scrape the flesh with a fork to create spaghetti-like strands, then toss with additional garlic butter if desired. This comforting dish highlights winter’s bounty in a simple yet satisfying way.
Roasted Kale Chips
Kale crisps up beautifully in the oven, creating a healthy and addictive snack. Remove the stems from 1 bunch of kale and tear the leaves into bite-sized pieces. Toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a pinch of black pepper. Spread in a single layer on a baking sheet and roast at 350°F (177°C) for 10-12 minutes, until crispy but not burnt. These chips are a nutritious way to enjoy winter greens.
This article originally appeared on RetailShout.
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