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Oven-Roasted Winter Vegetables

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“I love to oven-roast vegetables year-round, but this recipe is particularly amenable to the winter varietals. If you've never oven-roasted vegetables, you're in for a real treat!”
1hr 40mins

Ingredients Nutrition

  • 8 tablespoons olive oil
  • 2 lbs rutabagas, peeled and cut into 1 inch cubes
  • 2 lbs onions, cut into 1 inch wedges
  • 1 lb carrot, peeled and cut into 2 inch long pieces
  • 1 lb sweet potato, peeled and cut into 1 1/2 inch cubes
  • 1 lb potato, peeled and cut into 1 1/2 inch cubes
  • 20 cloves garlic, peeled
  • 1 tablespoon crumbled dried sage
  • 1 tablespoon crumbled dried rosemary
  • 1 tablespoon crumbled dried oregano
  • 1 lemon, juice of


  1. Preheat oven to 450F.
  2. Place very large roasting pan in oven and heat for 15 minutes (or 2 large roasting pans – vegetables should be in single layer).
  3. Remove from oven.
  4. Add 2 tblsps olive oil to pan (or 1 tblsp to each of 2 pans).
  5. Add vegetables, garlic and herbs.
  6. Drizzle remaining oil and lemon juice over.
  7. Season and toss to coat.
  8. Roast until tender, stirring occasionally, about 1 ¼ hours.

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