Roasted Winter Vegetables with Miso-Lime Dressing

Roasted Winter Vegetables with Miso-Lime Dressing



  • A generous 8 cups of any combination of the following:

    Medium carrots, peeled and cut into large chunks

    Medium sweet potatoes, peeled and sliced thick

    Medium boiling or baking potatoes, sliced thick

    New potatoes, halved

    Small onions, halved length- or crosswise

    Large shallots, not peeled and halved lengthwise

    Medium turnips, peeled and sliced thick

    Rutabagas, peeled, halved or quartered, depending on size and sliced thick

    Winter Squash, peeled, seeded, and cut into 2-inch chunks

    Parsnips, peeled and cut into large chunks

    3 tablespoons olive oil

    Salt and ground black pepper

    1 teaspoons dried thyme leaves

Total Time
1 hr


If heating element is below the oven floor, adjust oven rack on lowest position and heat oven to 450 degrees and proceed with recipe, roasting vegetables until golden brown on one side, 25 to 30 minutes.

Toss vegetables of choice with oil, thyme, and salt and pepper to taste. Turn onto a large (12- by 18-inch) lipped cookie sheet that has been coated with vegetable cooking spray, making sure that if they have one, vegetables are on their flat (or one of their flat) sides.

If heating element is above the oven floor, set pan on lowest rack in cold oven. Turn oven on to 425 degrees and roast until cut sides are caramel brown in color, about 20 minutes. Turn vegetables over; continue to cook until just tender, about 5 minutes longer.

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Nutrition Facts

Amount Per Serving
Calories 150 Calories from Fat 90
% Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 270mg 11%
Potassium 470mg 13%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 16%
Sugars 3g
Protein 3g
Vitamin A 70%
Vitamin C 120%
Calcium 6%
Iron 6%
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