Herb Roasted Winter Vegetables

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Y’all, it finally snowed here.  Really snowed.

I was starting to think that PA had pretty lame winters because we haven’t gotten than two inches of snow at a time this season.  Even KY was ahead of us!  The meteorologists kept predicting more, and I even went out and bought a sled.  But the sled sat in the trunk of my car for over a month, lonely and rattling around.  The meteroloogist in Philly at one point issued an apology for getting the forecast so wrong so many times.

That changed last week.

We finally got enough snow to go sledding!  So sledding I went.  And it was glorious.

But now it’s just plain cold, which means that it’s a good time to make roasted winter veggies.  (Yes, cold weather does cause some people to crave veggies.)

Roasted veggies 3

My mom got an early version of the recipe from a cooking class that she took while living in Europe, and I’ve scaled down the size and adapted it to be (a bit) more healthful.  You can adjust the proportions of the veggies to match your own preferences.  There’s one caveat: the red pepper must be included.  I hate red peppers (peppers of all kinds, really), so I tried to leave them out the first few times I made the recipe.  Biiiiiig mistake.  They’re pretty important to the overall flavor.  Now, I pick out the peppers and throw them away after cooking.  Feel free to eat or toss ’em, just don’t forget ’em.

This recipe is a garlicky-good way to pull yourself through the end of winter.  The veggies are an excellent side dish, but you can also toss them with whole-wheat pasta and parmesan cheese for a killer main dish.

Roasted veggies 2

Herb Roasted Winter Vegetables


  • 1/2 pound baby carrots, with larger carrots split lengthwise
  • 1/2 pound baby portabella mushrooms, quartered
  • 1 medium eggplant, cut into 1-inch pieces
  • 1 large zucchini, halved and cut into 1/2-inch pieces
  • 1 red pepper, cut into strips
  • 4 large garlic cloves, minced
  • 1/4 cup olive oil
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 tsp. dried thyme
  • 2 tsp. dried oregano


  1. Preheat the oven to 357.
  2. Toss all the ingredients in a large dutch oven. Cover loosely and bake for 50-60 minutes, or until the veggies are tender. Stir three or four times during cooking.
  3. Serve as is or toss with pasta and parmesan cheese.