The 2 Keys to Roasting Winter Root Vegetables Are Heat and Time

Winter’s roots—carrots, parsnips, beets, sweet potatoes, turnips, and new potatoes—sweeten in the oven as the high heat condenses and intensifies their flavors.

Roasted winter vegetables are so deliciously crunchy, salty, sweetly caramelized and tender, they (almost) feel like a guilty pleasure. Robyn Mackenzie/Dreamstime

Roasted winter vegetables are so deliciously crunchy, salty, sweetly caramelized, and tender, they (almost) feel like a guilty pleasure.

But I can assure you, the only downside to eating a whole batch may be singeing your fingers as you pluck them off the roasting pan. They are relatively low in calories, high in nutrients, minerals, and fiber, immensely versatile and just plain good for you.