This easy roasted winter vegetables recipe is perfect for cozy dinners. It’s full of color and flavor, with tender potatoes, sweet squash, and a herby balsamic dressing. The edges get golden and crisp in the oven, making it a great side dish for any meal.

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Ingredients Needed:

Vegetables:

2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
2 medium red bell peppers, seeds, and membranes removed and cut into 1-inch pieces
1 large sweet potato, peeled and cut into 1/2-inch pieces
1 medium red onion, peeled and cut into 1-inch chunks
½ medium butternut squash, peeled, seeds removed and cut into 1/2-inch pieces

Dressing:

3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons finely chopped fresh rosemary (see note for dried herbs)
1 teaspoon finely chopped fresh thyme (see note for dried herbs)
2 teaspoons coarse, kosher salt
Pinch of black pepper

How To Make Roasted Winter Vegetables Recipe?

Preheat the oven: set it to 230°C and let it fully heat up.
Spread out the veggies: place all the chopped vegetables on a large sheet pan in a single layer. Don’t stack them too much—use two pans if needed.
Mix the dressing: in a small bowl, whisk together olive oil, balsamic vinegar, rosemary, thyme, salt, and pepper.
Toss the veggies: pour the dressing over the vegetables and gently toss everything right on the pan until coated well.
Bake until tender: roast in the oven for 35 to 40 minutes. Don’t stir. Just let them roast until the edges turn golden and everything is soft.
Taste and serve: add a little extra salt and pepper if needed. Serve warm, straight from the pan.

Mary Berry Roasted Winter Vegetables Recipe

Recipe Tips:

Cut all vegetables the same size: this helps them cook evenly, so nothing burns or stays raw. Try to keep everything about 1-inch or 1/2-inch pieces.
Don’t skip the fresh herbs if possible: rosemary and thyme give deep flavor. Fresh herbs make a big difference in taste compared to dried ones.
Use a large sheet pan or two pans: if veggies are too close together, they’ll steam instead of roast. Give them space so the edges get golden and crispy.
Don’t stir while roasting: let the vegetables roast without touching them. This helps the bottoms brown nicely and get that roasted flavor.
Check doneness with a fork: the veggies are ready when a fork goes in easily and the edges look browned. Taste one before taking them out.

How To Store & Reheat Leftovers?

Refrigerate: Let the roasted vegetables cool completely at room temperature. Once cooled, put them in an airtight container and store them in the fridge. They’ll stay fresh for up to 4 days.
Freeze: After the vegetables cool, spread them on a tray and freeze for 1 hour. Once frozen, move them to a freezer-safe bag or container. Freeze for up to 2 months.
Reheat: place the vegetables in the air fryer basket and heat at 175°C for 3–5 minutes until hot and crisp on the edges.

Nutrition Facts:

Calories: 210 kcal
Total Fat: 9g
Saturated Fat: 1.3g
Cholesterol: 0mg
Sodium: 480mg
Potassium: 620mg
Total Carbohydrate: 32g
Dietary Fiber: 5g
Sugars: 7g
Protein: 3g

Try More Mary Berry Recipes:

Mary Berry Hollandaise Sauce Recipe
Mary Berry Turkey Crown Gravy Recipe

Mary Berry Roasted Winter Vegetables Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

210

kcal

Ingredients

Vegetables:
2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
2 medium red bell peppers, seeds, and membranes removed and cut into 1-inch pieces
1 large sweet potato, peeled and cut into 1/2-inch pieces
1 medium red onion, peeled and cut into 1-inch chunks
½ medium butternut squash, peeled, seeds removed and cut into 1/2-inch pieces
Dressing:
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons finely chopped fresh rosemary (see note for dried herbs)
1 teaspoon finely chopped fresh thyme (see note for dried herbs)
2 teaspoons coarse, kosher salt
Pinch of black pepper

Directions

Preheat the oven: set it to 230°C and let it fully heat up.
Spread out the veggies: place all the chopped vegetables on a large sheet pan in a single layer. Don’t stack them too much—use two pans if needed.
Mix the dressing: in a small bowl, whisk together olive oil, balsamic vinegar, rosemary, thyme, salt, and pepper.
Toss the veggies: pour the dressing over the vegetables and gently toss everything right on the pan until coated well.
Bake until tender: roast in the oven for 35 to 40 minutes. Don’t stir. Just let them roast until the edges turn golden and everything is soft.
Taste and serve: add a little extra salt and pepper if needed. Serve warm, straight from the pan.

Notes

Cut all vegetables the same size: this helps them cook evenly, so nothing burns or stays raw. Try to keep everything about 1-inch or 1/2-inch pieces.
Don’t skip the fresh herbs if possible: rosemary and thyme give deep flavor. Fresh herbs make a big difference in taste compared to dried ones.
Use a large sheet pan or two pans: if veggies are too close together, they’ll steam instead of roast. Give them space so the edges get golden and crispy.
Don’t stir while roasting: let the vegetables roast without touching them. This helps the bottoms brown nicely and get that roasted flavor.
Check doneness with a fork: the veggies are ready when a fork goes in easily and the edges look browned. Taste one before taking them out.