Roasted Winter Vegetables
Photography by James Roper

Rosemary and thyme add aromatic depth to roasted root vegetables in this hearty side. This recipe first appeared in our March 2014 issue with the story A Change of Seasons.

Yield: serves 8-10


  • 2 medium red beets, scrubbed
  • 2 medium yellow beets, scrubbed
  • 2 lb. baby Yukon gold, fingerling, or tricolor potatoes, scrubbed and halved if large
  • 2 large yellow onions, cut into 1″ wedges
  • 12 cup olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lb. Brussels sprouts, trimmed and halved
  • 2 large parsnips, peeled and cut into 1” pieces
  • 1 tbsp. finely chopped rosemary
  • 1 tbsp. finely chopped thyme


  1. Heat oven to 400°. Wrap red and yellow beets separately in aluminum foil and place in a 9″ × 13″ baking dish; bake until tender, about 1 hour. Let beets cool slightly, then unwrap, peel, and cut into 1” pieces. Transfer to a large bowl and cover with plastic wrap; keep warm.
  2. Toss potatoes and onions with half the oil, salt, and pepper on a baking sheet. On another baking sheet, toss remaining oil, Brussels sprouts, parsnips, salt, and pepper. Bake until vegetables are golden and tender, 45 minutes to 1 hour; transfer to bowl with beets. Stir in rosemary, thyme, salt, and pepper.