Roasted Winter Vegetables

Nov 07, 2022

For a tasty Thanksgiving dish that is also visually striking include these Roasted Winter Vegetables. Make a selection of vegetables according to what you like and what looks good when you go shopping. You will need about 4 pounds for 6 people if they are to accompany another dish, or 7 to 8 pounds if they are the main course.

This recipe was created by Jill Norman. Jill is recognized internationally as an authority on spices and herbs. Her books on food and cooking have been widely translated and have won many awards, including from the James Beard Foundation. Enjoy!

Serves 6

  • 4 pounds mixed vegetables such as beets, carrots, celery root, fennel, garlic, leeks, red onions, parsnips, peppers, potatoes, squash, sweet potatoes, and turnip
  • 6 tablespoons olive oil
  • 1 ½ tablespoons ground herbs such as dried: oregano, thyme, parsley, rosemary, and sage (use FinaPod MAX)
  • Freshly ground Himalayan pink salt (use FinaPod PRO Plus)
  • Freshly ground black Tellicherry pepper (use FinaPod PRO Plus)


  1. Heat the oven to 400°F with an oven rack in the upper position. Leave the garlic cloves unpeeled and whole. Clean the rest of the vegetables and cut them into slices or wedges of similar size. Put all the vegetables into a large bowl and toss them with your hands to coat them in the oil, dried herbs, salt, and black pepper.
  2. Divide the vegetables among 2 sheet pans or baking dishes. They should fit without being crowded. Put the pans in the oven and roast the vegetables until golden and tender, 45 minutes to 1 hour, turning them from time to time.