Roasted Winter Veggies

I don’t love most roasted vegetables in the winter because they taste too summery – i.e. butternut squash, etc. However, this mix of carrots, red potatoes, and Brussel sprouts was perfect comfort food for a chilly day!

Me making dinner in my vintage college apartment kitchen…


  • 1 lb brussel spouts, halved
  • 1/2 large red onion, chopped into large pieces
  • 6-8 small red potatoes, cut into quarters
  • 2 large carrots or 1 bag of baby carrots, chopped hot dog style
  • Olive oil
  • 1 tbsp oregano and basil spice mix
  • a sprinkle of fresh rosemary leaves
  • a sprinkle of dried thyme
  • ground pepper and sea salt, to taste


  1. Preheat oven to 400F.
  2. Spread the chopped vegetables on a large cookie sheet, avoiding much overlap.
  3. Drizzle olive oil over the veggies until fully coated.
  4. Mix all of the spices together in a bowl and generously sprinkle them over the veggies.
  5. Bake for 30-35 minutes, flipping/shifting the veggies after 15 minutes or so.


About The Dairy QueenThe Dairy Queen

Just a New England gal stuck in rural Virginia. Can be found avoiding dairy at all costs. Talents include speed reading ingredient labels and enjoying ice cream via smell. If I could major in Spotify playlist construction and dairy free cooking, I would.

I have been blessed with a dairy allergy and have not touched a cheesy piece of pizza in years. Thus, here we are. I hope you find these recipes simple, inexpensive, and delicious. I have years of experience avoiding dairy, so hopefully my adventures can help you out.

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