Health & Wellness

Meatless Monday: Roasted Winter Vegetables

When there’s a chill in the air there’s nothing better than a hot meal. These Roasted Winter Vegetables complement a variety of meat, pork, and poultry dishes. And the colorful presentation adds pizzazz to the table. If you have never enjoyed these winter vegetables in a medley, now’s the time to add these vegetables to your grocery list. Loaded with beta carotene, calcium, copper, dietary fiber, iron, magnesium, and vitamins A, C and K (just to name a few nutrients) these winter vegetables will help you stay healthy.

Roasted Winter Vegetables


  • 2 medium red beets, cleaned
  • 2 medium yellow beets, cleaned
  • 3 small fingerling potatoes, cleaned
  • 2 large yellow onions, cut into 1” wedges
  • ½ cup olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 large parsnips, peeled, rinsed, and cut into 1" pieces
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon finely chopped thyme


Preheat oven to 400 degrees F. Wrap the red and yellow beets individually in aluminum foil. Place wrapped beets onto a 9” x 13” baking dish; bake for about 1 hour or until tender. Allow beets to cool until you’re able to handle them. Unwrap beets; peel and cut into 1” pieces. Place cut beets in a large bowl big enough to eventually hold all vegetables, cut; cover with plastic wrap and keep warm. Place potatoes and onions in a bowl and add in half of the oil. Season potatoes and onions with salt and pepper; stir to coat. Spread potatoes and onions on a baking sheet. Place Brussels sprouts and parsnips in the bowl and add in remaining oil. Season Brussels sprouts and parsnips with salt and pepper; stir to coat. Spread Brussels sprouts and parsnips on another baking sheet. Place vegetables in the oven and bake for about 1 hour or until vegetables are browned and tender. Transfer vegetables to the bowl with the beets. Add in rosemary and thyme; stir. Adjust seasonings, if desired. SERVES 8-10