Admiral’s Winter Wonderland Roasted Root Vegetable Medley

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A warm and comforting roasted vegetable medley featuring a colorful array of winter root vegetables seasoned with fragrant herbs, perfect for holiday or winter gatherings. This American-inspired comfort-food recipe, ready in about 50 minutes, pairs sweet potatoes, peeled and cubed, red onions, quartered, Brussels sprouts, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium carrots, peeled and cut into 1-inch pieces
• 3 medium parsnips, peeled and cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and cubed
• 2 medium red onions, quartered
• 2 cups Brussels sprouts, halved
• 4 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp balsamic vinegar

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, combine 4 peeled and 1-inch chopped carrots, 3 peeled and 1-inch chopped parsnips, 2 peeled and cubed sweet potatoes, 2 quartered red onions, and 2 cups halved Brussels sprouts.
3. Step 3: Drizzle 4 tbsp olive oil over the vegetables, sprinkle 1 tbsp chopped fresh rosemary, 1 tbsp fresh thyme leaves, 1 1/2 tsp salt, and 1 tsp black pepper, then toss thoroughly to coat evenly.
4. Step 4: Spread the vegetables in a single layer on the prepared baking sheet and roast for 30-35 minutes, stirring halfway through, until edges are caramelized and vegetables are tender.
5. Step 5: Remove from the oven and drizzle 2 tbsp balsamic vinegar over the vegetables, tossing gently to combine before serving warm.