Roasted Winter Root Vegetables

This side dish makes a hearty accompaniment for roasted or braise meat. The cumin and cinnamon echo the earthiness of the root vegetables and the high temperature cooking helps bring out their natural sweetness.

You could also use it as part of a chicken pot pie or even the start of a tasty soup.

Roasted Winter Root Vegetables
Servings: 8-10
Prep time: less than 5 minutes (plus oven preheat time)
Total time: 20 minutes


  • 1 lb. butternut squash, peeled and cut into 1/2″ cubes
  • 1 lb. turnip, peeled and cut into 1/2″ cubes
  • 1 lb. sweet potatoes, peeled and cut into 1/2″ cubes
  • 1/4 cup vegetable oil
  • 1/2 Tbsp. kosher salt
  • 1 tsp. ground black pepper
  • 1/2 tsp. cumin
  • 1/2 tsp. cinnamon


  1. Arrange oven racks so one is in an upper-middle position and the other is in a lower-middle position. Preheat oven to 450°F. Line two rimmed baking sheets with parchment or Silpat.
  2. Combine all ingredients in a large bowl. Toss to coat vegetables with oil and spices.
  3. Place the baking sheets in the oven. Cook for 15-20 minutes. The veggies are done with they are easily pierced with a table fork. Transfer vegetables to a warmed service bowl and serve.
  4. If prepping for later use transfer baking sheets to cooling racks and rest for ~30 minutes. Transfer roasted vegetables to a seal-able container and refrigerate for up to 5 days.

Any combination of root vegetables will work for this. In addition turnip and sweet potatoes used above there are many varieties of winter squash. Carrots, parsnips and rutabagas also make great choices.

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