Roasted Winter Vegetables


Paleo, Vegan
This recipe for roasted winter vegetables is a perfect side dish. You can add or substitute other items, like red onions, sweet potatoes, and more, according to your preference or what’s available.

Prep time: 15 mins
Serves: 4


  • 300 grams carrots, cleaned and sliced lengthwise
  • 300 grams parsnips, cleaned and sliced lengthwise
  • 400 grams brussels sprouts, cleaned and sliced in half
  • ½ white onion, thinly sliced
  • 1 large sprig of fresh thyme or rosemary
  • 2 tbsp coconut oil, melted
  • 2 tbsp Willy’s Apple Cider Vinegar
  • 1 tsp salt
  • Pomegranate seeds
  • Optional: pine nuts for topping


  1. Preheat the oven to 200 degrees and line a baking tray with parchment paper.
  2. Onto the parchment paper, add the carrots, parsnips, brussels sprouts and onion.
  3. Toss the vegetables with the coconut oil, apple cider vinegar and salt. 
  4. Remove the thyme or rosemary from the sprig and sprinkle over the vegetables.
  5. Place in the oven and roast for 30-45 minutes or until the vegetables are golden and soft.
  6. Once removed from the oven, sprinkle with fresh pomegranate seeds and pine nuts (if using). Enjoy!

apple cider vinegar and roasted vegetables