Roasted Winter Root Vegetables

A great dish when your winter CSA box is full of root vegetables like squash, sweet potatoes, yams, carrots, and parsnips.


  • 8 Tbs. (1 stick) unsalted butter, melted
  • 2 large sweet potatoes or yams, scrubbed,
    peeled and cut into rounds 1/2 inch thick
  • 4 large carrots, peeled and thickly sliced on the diagonal or 8-12 smaller carrots left whole
  • 4 large parsnips, peeled and cut into rounds 1/2 inch thick
  • 3 Tbs. wildflower honey
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. fresh lemon juice
  • 1/2 cup golden raisins
  • (I sometimes add squash such as butternut, peeled and cubed)


1. Preheat an oven to 425ºF. Using 2 Tbs. of the melted butter, grease a roasting pan just large enough to hold the vegetables comfortably.

2. Arrange the sweet potatoes, carrots and parsnips in the prepared pan. Toss the vegetables with the remaining 6 Tbs. melted butter, then drizzle with the honey. Season with salt and pepper, and sprinkle with the lemon juice and raisins.

3. Roast the vegetables, turning twice (or as often as needed so as not to burn the top), until tender, about 1 hour.

4. Using 2 large spoons, gently transfer the vegetables to a warmed platter. Serve hot.

Yield: 8+
Time: 1 hour 15 minutes
Serving Tip: If desired, before serving the roasted vegetables, stir them with a wooden spoon to break them up and mash them together for a homey, comforting side dish.