Dinner

Roasted Winter Vegetables Recipe

ByBen Miller December 25, 2025December 25, 2025

Introduction

Roasted winter vegetables make a comforting and flavorful side dish perfect for chilly days. This recipe combines hearty root vegetables and Brussels sprouts with fragrant rosemary and garlic, roasted to a caramelized golden brown. It’s a simple, healthy way to enjoy seasonal produce.

The image shows a white plate filled with a colorful mix of roasted vegetables. There are golden-brown Brussels sprouts with crisp edges, orange carrot chunks, light golden roasted potatoes, and pieces of translucent cooked onions scattered throughout. Small green rosemary sprigs are sprinkled on top, adding a fresh touch. A silver spoon rests on the side of the plate, partially lifting some of the vegetables. The plate is placed on a white marbled surface with a blue cloth and a fresh sprig of rosemary next to it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

0.5 pound Jerusalem artichoke
1 lemon
1 cup water
0.5 pound white potato
0.5 pound Brussels sprouts
0.5 pound carrot
1 onion
3 tablespoons olive oil
1 clove garlic
1 teaspoon fresh rosemary
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper

Instructions

Step 1: Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a sheet pan with vegetable spray and set aside.
Step 2: Prepare the Jerusalem artichoke by peeling it with a vegetable peeler and cutting into bite-sized pieces. Place the lemon juice from 1 lemon into a medium bowl with 1 cup of water and immediately transfer the artichoke pieces to the lemon water to prevent browning.
Step 3: Arrange the white potato, Brussels sprouts, carrot, and onion on the prepared sheet pan.
Step 4: In a small bowl, combine minced garlic, fresh rosemary, kosher salt, and ground black pepper. Remove the artichokes from the lemon water and pat dry with a clean towel. Add them to the sheet pan with the other vegetables.
Step 5: Drizzle the vegetables with olive oil and sprinkle the herb and spice mixture over them. Use your hands to thoroughly coat all the vegetables with the oil and seasoning.
Step 6: Arrange the vegetables so that the cut sides of the Brussels sprouts and potatoes are facing down on the sheet pan, spreading everything out into an even layer.
Step 7: Roast for 25 to 30 minutes, then use a metal spatula to flip the vegetables over.
Step 8: Continue roasting for an additional 10 to 15 minutes, or until the vegetables are golden brown and fragrant.
Step 9: Transfer the roasted vegetables to a serving dish and serve warm.

Tips & Variations

Swap fresh rosemary for thyme or sage for a different herbal note.
Add a splash of balsamic vinegar before roasting for tangy sweetness.
Use any combination of winter vegetables like parsnips or sweet potatoes if preferred.
For extra crispiness, roast vegetables in a single layer without crowding the pan.

Storage

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350 degrees F oven for 10 minutes to restore crispness or warm in a skillet over medium heat.

How to Serve

The image shows a white plate filled with several layers of roasted vegetables. The bottom layer has golden brown roasted small potatoes with a crispy skin, followed by bright orange carrot slices and caramelized onions with a slightly translucent and browned texture. On top, there are halves of Brussels sprouts with charred edges and deep green to brown coloring. Sprigs of fresh rosemary are scattered across the vegetables, adding a green contrast to the warm colors. To the left side of the plate, a silver spoon rests, partially filled with some roasted potatoes and carrots. The plate is placed on a white marbled surface, with a blue cloth and fresh rosemary sprigs in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can peel and chop the vegetables a few hours ahead and keep them in water to prevent browning, especially the Jerusalem artichokes. Just drain and pat dry before roasting.

How do I know when the vegetables are done roasting?

The vegetables are done when they are tender inside and golden brown on the edges. Use a fork to check tenderness and look for a fragrant, caramelized appearance.