Food The Bite:

Winter Vegetable Roast

Peek inside my over around six p.m. on any winter evening and you’ll likely find a big tray of vegetables roasting away. This particular combination is a favorite in my family, bringing together savory caramelized root vegetables with the swoony sweetness of apples and shallots. There’s no tricky technique involved here; just make sure to use enough oil and give the ingredients a little room to breathe in the pan. Overcrowded veg will never brown properly.

Winter Vegetable Roast

Athena Calderone, Cook Beautiful


S E R V E S 6

2 large sweet potatoes (about 11⁄2pounds/680 g), quartered and cut into 1-inch (2.5-cm) wedges

2 parsnips, quartered lengthwise

1 bunch carrots (about 8 ounces/225 g), tops removed and halved lengthwise

Extra-virgin olive oil

Kosher salt and freshly cracked pepper

4 sprigs fresh rosemary, divided

20 sprigs fresh thyme, divided, plus more for serving

6 large shallots, peeled and quartered

3 medium McIntosh apples, cored and sliced into 1-inch (2.5-cm) wedges

Flaky sea salt, for serving


Preheat the oven to 400°F (205 ̊C).

Arrange the sweet potato wedges, parsnips, and carrots on a large baking sheet and drizzle them generously with oil. Season with salt and pepper and half of the herbs and toss until the vegetables are evenly coated. Place the shallots and apples on a separate baking sheet and drizzle them generously with oil. Season with salt and pepper and the remaining herbs andtoss to coat.

Roast the vegetables for 15 minutes, then remove the baking sheet from the oven and shake to redistribute the vegetables. Return it to the oven along with the apples and shallots, and roast until everything is golden brown and tender, 25 to 30 minutes. (The apples often need a little extra time to brown.) Remove both sheets from the oven and set them aside to cool slightly before tossing everything together in a large bowl. Before serving, finish with flaky sea salt and a sprinkling of thyme leaves.

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