Simple Roasted Winter Vegetables with Lemon & Herbs

There’s something quietly grounding about a tray of roasted vegetables. Minimal ingredients, gentle flavours, and just enough care to let each element do its job. This is the kind of food that feels nourishing without trying too hard, easy to digest, comforting, and deeply satisfying.

Perfect as a side, a light lunch, or part of a slower, more intentional meal, this recipe relies on simple preparation and good produce to deliver real flavour.

Ingredients

• 2 parsnips, peeled and cut into thick batons

• 3 carrots, peeled and cut into batons

• 1 red onion, quartered

• 1 bulb of garlic, halved horizontally

• 1 small fennel bulb, sliced

• 3 tablespoons olive oil

• 1½ teaspoons sea salt

• Black pepper, to taste

• A few sprigs of thyme or rosemary

• Zest of 1 lemon

Method

Preheat the oven to 200°C and line two large baking trays with parchment paper.

Spread the vegetables evenly across the trays, making sure they’re not overlapping—this helps them roast rather than steam. Drizzle with olive oil and season generously with sea salt and black pepper.

Roast for 35–40 minutes, turning halfway through, until the vegetables are golden, tender, and crisp at the edges.

Once out of the oven, toss gently with the fresh herbs and lemon zest. Serve warm.

Why It Works

This dish is naturally high in fibre, easy to digest, and deeply grounding - exactly the kind of food that supports balance rather than disruption. Roasting brings out natural sweetness while keeping flavours clean and uncomplicated. It’s simple, seasonal food that feels festive without heaviness, and nourishing without restriction.

A reminder that feeling good doesn’t need to be complicated, sometimes it starts with a tray, an oven, and a little patience.