Oven Roasted Winter Vegetables

Vegetables and peanuts come together to create a delicious and comforting menu option this winter. Oven roasted vegetables are great as a main course, or serve them as a side to your favourite chicken or pork dish.

  •  Cooking time: 35 minutes
  • Serves: Serves 4 as a main course, or 8 as an appetizer



4 carrots
3 sweet potatoes, approximately 1½ lbs (750 g)
2 sprigs of fresh thyme
5 red onion, cut into 8 wedges
3 sprigs of fresh thyme
1 lemon, cut into 8 wedges
1 tbsp (15 mL) extra virgin olive oil
½ cup (125 mL) salted peanuts
fresh parsley, for garnish (optional)


Preheat oven to 400°F (200°C). Peel carrots, sweet potatoes and parsnips. Cut into ½-inch (1-cm) pieces and place on a rimmed baking sheet. Add thyme, garlic, red onion and lemon to vegetables. Sprinkle with oil and toss to coat.

Roast in centre of oven for 30 minutes or until vegetables are tender.

Remove and discard thyme sprigs. Add peanuts and toss to mix. Roast for an additional 5 minutes, or until peanuts are golden. Serve sprinkled with chopped fresh parsley, if desired. Serve warm or at room temperature.


Per serving: 198 calories, 6.6 g fat (3.6 monounsaturated), 4.6 g protein, 30 g carbohydrates.