Roasted Winter Vegetables

Roasting vegetables is a quick and easy method that suits the cold winter weather. Chef Brian Alberg’s recipe features a lovely assortment of root vegetables which marry perfectly with beef or chicken. Prepare this dish as a lovely accompaniment to your next Sunday roast and enjoy the leftovers for lunch for the rest of the week.


Servings: 12


  • 1 pound rutabaga, coarsely chopped
  • 1 pound carrots, coarsely chopped
  • 1 pound turnips, coarsely chopped
  • 1 pound red beets, coarsely chopped
  • 1/4 cup olive oil
  • 1/2 teaspoon fresh thyme, minced
  • 1/2 teaspoon fresh rosemary, minced
  • salt & pepper
  • 2 handfuls baby Swiss chard or spinach, washed


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Arrange the vegetables in large baking pan and brush with olive oil. If you do not have a brush, use a mixing bowl and toss with the olive oil, using your hands, before placing the vegetables in the pan.
  3. Scatter the herbs over top. Season to taste with salt and pepper, starting with a pinch of each and working up to a larger portion. You can always season further when you taste.
  4. Place in the preheated oven on the middle rack and roast, turning vegetables occasionally, until golden on the edges and tender when pierced with a knife, about 1 hour.
  5. Place the vegetables in a clean mixing bowl and toss with the fresh Swiss chard or spinach to wilt the greens. Serve hot.

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