How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Winter Vegetables?

You need 7 ingredients. The key ingredients include: 3 large carrots, cut into 1 1/2-inch pieces (about 3 cups), 2 large parsnips, cut into 1 1/2-inch pieces (about 2 1/2 cups), 1 large sweet potato, peeled, cut into 1 1/2-inch pieces (about 1 1/2 cups), 1 small butternut squash, peeled, seeded, cut into 1 1/2-inch pieces (about 2 cups), and more.

Is Roasted Winter Vegetables suitable as general?

Yes, Roasted Winter Vegetables falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Winter Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Winter Vegetables Recipe

Name: Roasted Winter Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large carrots, cut into 1 1/2-inch pieces (about 3 cups); 2 large parsnips, cut into 1 1/2-inch pieces (about 2 1/2 cups); 1 large sweet potato, peeled, cut into 1 1/2-inch pieces (about 1 1/2 cups); 1 small butternut squash, peeled, seeded, cut into 1 1/2-inch pieces (about 2 cups); 3 tablespoons olive oil; 1 tablespoon chopped fresh thyme; Salt and pepper

Try this homemade Roasted Winter Vegetables recipe the whole family will love. Made with carrots, parsnips, sweet potato and butternut squash. Easy step…

This Roasted Winter Vegetables relies on simple, everyday ingredients such as olive oil, chopped fresh thyme and salt and pepper. It comes together quickly and makes 4 servings, at about 263 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

3 large carrots, cut into 1 1/2-inch pieces (about 3 cups)
2 large parsnips, cut into 1 1/2-inch pieces (about 2 1/2 cups)
1 large sweet potato, peeled, cut into 1 1/2-inch pieces (about 1 1/2 cups)
1 small butternut squash, peeled, seeded, cut into 1 1/2-inch pieces (about 2 cups)
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Salt and pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
263 kcal
Category
General

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