How to Slice and Season Winter Vegetables for Quick-Roasting
| Veg | Amount | Trim/Slice | Toss With | At 450 Degrees | Portions |
| beets | 1 pound (about 3 medium) | leave unpeeled, scrub root, cut off ends, slice 1/16-inch thick | 2 Tbs. Oil
1/2 to 1 tsp. Kosher salt
1/2 to 1 Tbs. Fresh herbs | 18 minutes | 3 to 4 |
| carrots | 1 pound (about 5 large) | trim ends, peel, slice on sharp diagonal 3/16-inch thick | 2 Tbs. Oil
1/2 to 1 tsp. Kosher salt
1/2 to 1 Tbs. Fresh herbs | 18 minutes | 3 to 4 |
| celery root | 1 1/2 pounds (about 1 medium) | trim ends, cut away all thick skin, cut bulb in half, slice 1/4-inch thick | 2 Tbs. Oil
1/2 to 1 tsp. Kosher salt
1/2 to 1 Tbs. Fresh herbs | 18 minutes | 2 |
| red onions | 1 pound (about 3 small) | trim ends, peel, slice 1/4- to 3/8-inch thick | 2 Tbs. Oil
1/2 to 1 tsp. Kosher salt
1/2 to 1 Tbs. Fresh herbs | 22 to 24 minutes | 2 to 3 |
| parsnips | 1 pound (about 4 large) | trim ends, peel, slice on sharp diagonal 3/16-inch thick | 2 Tbs. Oil
1/2 to 1 tsp. Kosher salt
1/2 to 1 Tbs. Fresh herbs | 20 to 22 minutes | 2 to 3 |
| red potatoes | 1 pound (3 to 4 small) | leave unpeeled, scrub, slice 3/16-inch thick | 2 Tbs. Oil
1 tsp. Kosher salt
1/2 to 1 Tbs. Fresh herbs | 20 to 22 minutes | 2 to 3 |
| sweet potatoes | 1 1/2 pounds (2 medium) | leave unpeeled, scrub root, slice 1/4-inch thick | 2 1/2 Tbs. Oil
1 tsp. Kosher salt
1 Tbs. Fresh herbs | 20 to 22 minutes | 4 |
| turnips | 1 pound (about 3 small) | leave unpeeled, scrub root, cut off ends, slice 1/8- to 3/16-inch thick | 2 Tbs. Oil
1/2 to 1 tsp. Kosher salt
1/2 to 1 Tbs. Fresh herbs | 25 minutes | 2 |
| winter squash | 1 pound (about 2 small acorn or 3 delicata) | trim ends, cut horizontally into 1/2-inch slices, cut seeds away by running a paring knife around the inside of rings | 2 1/2 Tbs. Oil
1 1/2 tsp. Kosher salt
1 Tbs. Fresh herbs | 20 to 22 minutes | 3 to 4 |
