Spiced Roasted Winter Vegetables


The holidays are fast approaching, and I am gathering my recipes for the Thanksgiving and Christmas feasts.  Thanksgiving is my holiday in the family, and for the past few years I have been introducing new ingredients and styles of cooking to the traditional family recipes.

When you are a culinary school graduate you are expected to produce a fabulous spread, but with my family it needed to be fabulous, but what they were used to.  Roast turkey, candied yams, macaroni and cheese (which I still make, but my version) cornbread dressing, collard greens, and sweet potato pie. My sister Laurice still does the candied yams and sweet potato pie, but the other items have slowly been tweaked by me.  I began serving a lower fat roasted sweet potato, which has evolved to include other vegetables.  Instead of collard greens boiled up with a ham hock, I may now serve sauteed chard or kale. When I make my dressing I use lots of chopped vegetables for flavor.

These roasted vegetables can be made anytime, as they make a really nice side for just about anything. And because they are not only vegetarian, but vegan, everyone can enjoy them.


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Spiced Roasted Winter Vegetables
Winter root vegetables roasted with warming spices makes an excellent side dish for the holidays!
  • 1 small, about 4 pounds kabocha squash, seeded, peeled, cut into large dice
  • 2 1/2 pounds yams, peeled, cut into large dice
  • 1 1/2 pounds carrots, peeled, sliced on the diagonal
  • 1 1/2 pounds parsnips, peeled, sliced into rounds
  • 1/2 cup olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon crushed red pepper flakes
Heat the oven to 400 degrees F. Line two large baking sheets with parchment paper or aluminum foil. If using foil, lightly spray the surface with nonstick cooking spray.Place the cut vegetables into a large bowl. Mix together the oil, allspice, cinnamon, salt and red pepper. Pour the seasoned oil over the vegetables, tossing to coat completely.Pour the vegetables onto the prepared pans, spreading them out evenly.Roast the vegetables for 30 minutes, stir to turn them, then roast an additional 15 minutes or until they are tender and caramelized

Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Yield: 12 cups

Cheryl D Lee on Foodista

13 thoughts on “Spiced Roasted Winter Vegetables”

  1. I found your site through Tori aka The Shiksa. Thought I would pop by and say hello. These veggies looks so good. One thing I love about winter is roasting vegetables. Yours are gorgeous. Hope you have a wonderful week.

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