Roasted Winter Veggies

roasted vegetables

Sweet potatoes or butternut squash; parsnips or carrots; onions, peppers, even cabbage. Whatever winter veggies you have on hand, toss them into the pan with a splash of olive oil and these Latin-inspired spices. Your cold winter night just got warmer.

Serves 4-6


  • 1 tsp. ancho chili powder
  • 1 1/2 tsp. fine sea salt
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. ground turmeric
  • 5 to 6 cups peeled, coarsely chopped vegetables such as potatoes, onions, peppers, celery, beets, pumpkin or winter squash
  • 3 cloves garlic, peeled and halved
  • 3 Tbsp. extra virgin olive oil
  • 1 cup packed, fresh leafy greens such as spinach, kale or Swiss chard


  1. Preheat oven to 425°F.
  2. In a small bowl, mix together chili powder, salt, pepper and turmeric.
  3. In a large roasting pan, toss vegetables and garlic with olive oil. Add spice mixture. Stir to combine.
  4. Roast vegetables, uncovered, for 30-35 minutes or until lightly browned and tender, stirring once or twice. Remove from oven. Add greens. Toss and heat only a few more minutes, just until greens are wilted.