Roasted winter vegetables

Prep 15 min
Plus Roasting Time: 25 minutes
Makes 12 servings



bell peppers, preferably a mix of colours
parsnips, peeled
large red onion
340-g pkg
baby carrots
1/4 cup
olive oil
2 tsp
2 tsp
2 tsp
dried sage
1 tsp
black pepper
green onion, sliced


  • Arrange oven racks in top and bottom thirds of oven. Preheat oven to 450F (230C). Lightly oil 2 rimmed baking sheets. Cut peppers into quarters. Cut parsnips into thick pieces. Slice red onion into thick wedges. Place in a large bowl with carrots. In a small bowl, stir oil with honey. Drizzle overtop vegetables. Sprinkle with seasonings. Toss until coated. Tumble onto baking sheets, spreading vegetables out in a single layer.
  • Roast on top and bottom racks in preheated oven until vegetables start to brown around edges, 25 to 35 minutes. Switch sheets halfway through roasting and stir vegetables. When done, arrange on one or two large platters and sprinkle with green onion.

A big platter of roasted vegetables offers everyone’s favourites without the need to cook several dishes.


Calories 119, Protein 1.8 g, Carbohydrates 18.7 g, Fat 5 g, Fibre 3.3 g, Sodium 208 mg.
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