Roasted Winter Vegetables

Roasted Winter Vegetables

4.2 of 5 (59)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 74.7
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 48.5 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 3.2 g

View full nutritional breakdown of Roasted Winter Vegetables calories by ingredient


By roasting these hearty winter vegetables, we soften their strong tastes and bring out their natural sweetness. By roasting these hearty winter vegetables, we soften their strong tastes and bring out their natural sweetness.
Number of Servings: 8


    2 tablespoons olive oil
    1 head cauliflower, broken into florets
    2 small fennel bulbs, sliced (white parts only)
    2 cups Brussels sprouts, about 10 ounces, ends trimmed, outer leaves removed, and cut into quarters
    2 cloves garlic, sliced
    1 tablespoon dried thyme
    1/4 teaspoon black pepper
    1 lemon, zested and juiced


Note: You can use any combination of these three vegetables in this recipe.
Fennel has a mild licorice flavor, and it becomes very sweet when roasted. You can save the fronds for use as garnish or in salads, but discard the tough green stems.
To prep the fennel, slice off the root end, then remove the stems. Slice in half from root to tip, remove the tough inner core, and slice into half-moons.

To prep fresh Brussels sprouts, rinse them well, then slice off the ends, remove the outer layers, and cut into quarters. Rinse again to remove any residual dirt.


Preheat the oven to 425 degrees.
Heat the oil in a large oven-safe saute pan. Saute the cauliflower over high heat, stirring constantly, for five minutes.
Add the fennel and cook for 3-4 minutes. Add the Brussels sprouts, thyme, pepper, and garlic; sauté for 2 minutes.
Transfer the pan to the oven to roast for 25 minutes, stirring every 10 minutes. Sprinkle with lemon zest and juice.

Serve warm. Makes eight 1 cup portions (=2 servings of vegetables).

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Member Ratings For This Recipe

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    13 of 24 people found this review helpful
    I was excited to see a recipe with broccoli and carrots as my family LOVES them! However, I was rather disappointed to find that the recipe does not have those ingredients in it. NOTE TO CHEF MEG... please start using the picture that reflects the correct recipe. Thank you. - 1/23/12

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    8 of 9 people found this review helpful
    I LOVE roasting vegetables. Of course I agree with others that it would be nice if the pictures matched. For a quick and easy dish without all the chopping and cleaning you can use the frozen normandy or california blend that has the carrots, broccoli and cauliflower...just rinse first. - 1/23/12

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    6 of 6 people found this review helpful
    For an EASY alternative: Toss your favorite veggie combo w/ any bottled vinaigrette dressing (doesn't take much-- my favorite is Balsamic vinaigrette). Saute or oven roast the denser (longer-cooking) veggies 30 min. before adding the more delicate (quickly-cooking) veggies for additional roasting. - 1/31/12

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    6 of 11 people found this review helpful
    I don't think the picture matches the ingredients- I am certain see carrots and broccoli- - 1/23/12

  • no profile photo

    Very Good
    3 of 3 people found this review helpful
    Brussell Sprouts are the one veggie I cannot stand. But, I tried this with some squash, carrots and broccoli--with all the other ingredients. A very easy and changeable recipe. Yummy! - 1/23/12