I make this roasted vegetable dish a lot in the fall and winter– it’s seasonal,  easy and delicious.  You can use any combination or quantity of vegetables.  Sometimes we just do this with new roasted potatoes and the herbs, adding some cloves of garlic.  I am particularly fond of the root vegetables which are often overlooked in the produce stand, such as celery root, kohlrabi, and rutabaga.  Each vegetable’s unique flavor is enhanced by roasting.

This obviously pairs well with a roast or any game dish, or you can add a creamy yogurt dressing, a sprinkling of goat cheese, and serve over robust salad leaves for a main course, which we sometimes like to do with any leftovers as a day after dish.


  • 4 medium carrots (about 1 pound,) peeled and cut crosswise into 1 1/2-inch-thick slices
  • 4 medium parsnips (about 1 pound), peeled and cut crosswise into 1 1/2-inch-thick slices
  • 8 ounces Brussels sprouts, halved
  • 1 large sweet potato (about 8 ounces), peeled and cut crosswise into 1 1/2-inch-thick slices
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 teaspoons coarse fleur de sel salt, plus more to taste
  • 2 teaspoons freshly ground black pepper, plus more to taste
  • local honey for drizzling (optional)


Position the rack in the center of the oven and preheat the oven to 400 degrees F. In a large bowl, toss the carrots, parsnips, Brussels sprouts, sweet potato, oil and herbs with 2 teaspoons each of kosher salt and pepper to coat. Arrange the vegetables evenly on a large, heavy baking sheet. Roast the vegetables until tender and golden, stirring occasionally, about 35 minutes. Season with more salt and pepper to taste. (The vegetables can be made up to 4 hours ahead. Rewarm in the oven before serving.) Transfer the vegetables to a platter and serve.

If you want to make the dish more indulgent, lightly drizzle with honey to glaze.