Winter Roasted Vegetables

roasted winter vegetable

It's become a winter staple and it's with good reason; there's only a few dishes that can rival the simplicity and depth of flavor that a roasted vegetable medley offer. For our version, we use full, fresh herb stalks to incorporate flavor without adding texture. In order to release these flavors, be sure to bruise the herbs first. To do this, simply rub them in your hands or crush with a the blade of your knife, as you would garlic. 


Winter Roasted Vegetables 


1 lb Carrots / about 3 / sliced on bias

½ lb turnip / about 1 small / cubed

½ lb beets / about 2 / sliced thin

Extra Virgin Olive Oil / to drizzle

Salt and Pepper / to taste

¼ C Jansal Valley® Anise Honey

¼ C Jansal Valley® Ginger Vinegar

1 ea Rosemary Stalk / bruised

1 ea Thyme Stalk / bruised



Preheat oven to 375° F.

Place all cut vegetables on a sheet pan and drizzle with olive oil. Season with salt and pepper to taste. Cook for 30 minutes, or until vegetables are tender.

In a large bowl, mix honey and ginger vinegar. Once vegetables are cooked, place in the bowl and mix to coat evenly.

Place coated vegetables back onto the sheet pan with herb stalks on top and cook an additional 10 minutes. Remove herb stalks, serve and enjoy!

winter roasted vegetable
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