Frequently Asked Questions

Can I use frozen vegetables?

Frozen vegetables contain excess moisture; thaw and pat very dry before roasting, or expect a softer texture. Brussels sprouts and carrots freeze better than potatoes.

Do I have to peel everything?

Skins add nutrients and rustic texture. Scrub well and peel only thick or blemished skins. Parsnip skins can be bitter—best to peel.

How do I avoid burnt garlic?

Leave cloves whole and tuck cut-side down against vegetables for insulation. If minced, add only during the last 8 minutes.

Can I halve the recipe?

Absolutely. Use one pan and keep the same temperature; check for doneness 5 minutes earlier.

What oil is best for high heat?

Refined avocado oil or light olive oil have high smoke points. Extra-virgin olive oil is safe at 425°F but may taste slightly bitter; I still love the flavor trade-off.

How can I make this a full meal?

Toss warm vegetables with canned chickpeas and a handful of baby spinach; the residual heat wilts the greens. Drizzle with yogurt-tahini sauce and sprinkle toasted seeds.

batch cooking roasted winter vegetables with garlic and herbs

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Pin Recipe

batch cooking roasted winter vegetables with garlic and herbs

Love this? Pin it for later! Last January, when the sky was the color of old pewter and my farmers-market tote looked miserably sparse, I stumbled on a…

Prep—

Cook—

Serves—

Ingredients

2 lb sweet potatoes, peeled & cubed
1 lb parsnips, peeled & sliced
1 lb baby Yukon Gold potatoes, halved
1 lb Brussels sprouts, trimmed & halved
1 large red onion, cut into 1-inch wedges
8 whole garlic cloves, smashed
¼ cup extra-virgin olive oil
2 tsp fresh rosemary leaves
2 tsp fresh thyme leaves
1 tsp smoked paprika
2 tsp coarse sea salt
1 tsp freshly cracked black pepper
Optional: lemon wedges & parsley for serving

Instructions

Preheat: Preheat oven to 425°F. Line two sheet pans with parchment.
Season: Toss all vegetables and garlic with oil, herbs, paprika, salt & pepper until coated.
Arrange: Spread in a single layer on pans, cut-sides down.
Roast: Roast 15 min, swap pans, roast 10–15 min more until browned and tender.
Broil: Broil 2–3 min for extra crisp edges.
Serve or Store: Cool 10 min; serve warm or store in containers up to 5 days.