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Roasted Winter Vegetables

Yields6 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins

Using a variety of vegetables all coated with Colavita Extra Virgin Olive Oil, these roasted winter vegetables are a perfect addition to any meal and are equally as delicious when served as a main course.

Roasted Winter Vegetables

2 lbs of mixed winter vegetables including:
 red, golden beets, or both
 butternut, acorn or delicata squash
 parsnips, carrots, small potatoes – try red or purple varieties
The other ingredients:
 3 tbsp Colavita Extra Virgin Olive Oil
 1 tbsp Colavita Balsamic Vinegar
 1 tbsp fresh chopped rosemary
 1 tbsp fresh chopped thyme
 1 tbsp fresh chopped sage
 ½ tsp sea salt freshly ground black pepper
 Optional: for a spicy kick add a sprinkle of Aleppo pepper

Preheat the oven to 425°F.


Line a rimmed, metal baking sheet with parchment paper/ Prepare the vegetables: Rinse all the vegetables.


Note: Cutting the vegetables the same width will ensure an even roasting for all vegetables. We like to achieve a ¼” thickness. Use a very sharp knife, as squash has thick skin and can be difficult to cut. For beets, remove the tops and stems. You can reserve the beet greens for salad.


Peel the outer skin from the beets before chopping into ¼” thick slices.

For carrots and parsnips:

Remove the tops and stems.


Slice thick carrots lengthwise into ¼” sticks. If you are using the smaller, thinner carrots, it’s beautiful to keep them whole.

For butternut, acorn and delicata squash:

There’s no need to peel off the skins. Roasting will soften the skin and make it delicious. Instead, remove the tops and stems.

For butternut squash:

It’s helpful to cut in half before slicing lengthwise. For delicata squash, you can slice lengthwise. Cut the squash in half and scoop out the seeds with a spoon.


Then slice them into ¼”slices. For the potatoes, cut them into ¼” chunks.


Place the veggies on the prepared baking sheet.


Drizzle them with the Colavita Olive Oil and sprinkle the seasonings and herbs on top.


Using your hands, massage the oil, herbs and seasonings around all the vegetables, making sure they are all coated.


Roast the veggies in the oven until they are lightly browned and just tender, 25-30 minutes.


You can flip the vegetables half-way through the roasting process with a metal spatula or tongs to brown them evenly on both sides.


Remove from the oven and drizzle with Colavita Balsamic Vinegar. Give them a toss, and place them in a serving dish or bowl.



Nutrition Facts

Servings 6