This is the kind of recipe we come back to all winter long. No rules, no fuss—just vegetables, good olive oil, and a handful of fresh parsley that brings everything to life.
Ingredients
- A mix of seasonal vegetables, chopped into bite-sized pieces
(carrots, sweet potatoes, broccoli, cauliflower, Brussels sprouts, or whatever you have on hand) - Olive oil
- Sea salt
- Freshly ground black pepper (optional)
- Fresh parsley, finely chopped, just before serving
How to Make Them
- Preheat the oven
Set your oven to 400°F. - Prep the vegetables
Spread the vegetables in a single layer on a baking sheet. Drizzle generously with olive oil and sprinkle with sea salt (and pepper, if using). Toss to coat evenly. - Roast
Roast for 25–35 minutes, stirring once halfway through, until the vegetables are tender and caramelized at the edges. - Finish with freshness
Remove from the oven and immediately scatter chopped fresh parsley over the top. Let the heat gently release its aroma without wilting it completely.
Gardenuity Tip
Parsley does more than add color. It brightens rich, roasted flavors and reminds us that even in winter, something fresh belongs on the plate.
Serve warm as a side, toss into a grain bowl, or enjoy straight from the pan—no judgment.