
As winter approaches, many of us turn to heartier, comfort-based meals, often relegating vegetables to a supporting role or skipping them altogether. However, according to leading chefs and culinary experts, a simple yet transformative cooking method can make winter vegetables the star of your meals. This technique not only enhances the natural flavours of root vegetables, squash, and greens but also ensures they remain nourishing and exciting to eat throughout the colder months.
Roasting: The Game-Changer for Winter Vegetables
Roasting is the culinary method that top chefs recommend to breathe life into winter vegetables. The dry heat of roasting caramelises the natural sugars in vegetables, creating complex, rich flavours and textures. From Brussels sprouts to sweet potatoes, roasting brings out the sweetness and depth that many other methods fail to achieve.
Chef Yotam Ottolenghi, a celebrated name in vegetable-forward cooking, emphasises how roasting adds layers of flavour and allows vegetables to stand on their own. “A simple drizzle of olive oil, a sprinkling of sea salt, and time in a hot oven can transform even the humblest vegetable into something extraordinary,” he says.
Why Roasting Works So Well
Roasting works so well because it uses high, dry heat to cook the vegetable evenly. Unlike boiling or steaming, which can strip vegetables of flavour and nutrients, roasting preserves their natural characteristics while intensifying taste. The vegetables become crispy on the outside and tender on the inside, creating an irresistible contrast that appeals to the palate.
According to nutrition experts, roasting also retains more vitamins and minerals than other methods. Water-based cooking techniques, such as boiling, can lead to nutrient loss. But when vegetables are roasted, those nutrients stay locked in, along with the flavour.
Winter Vegetables That Shine When Roasted
Some vegetables particularly benefit from roasting. Root vegetables like carrots, parsnips, and beetroots become delightfully sweet and soft. Squash, with its natural richness, gains even more depth of flavour when roasted. Brussels sprouts and broccoli, often overlooked or disliked, become crisp and nutty when subjected to high heat, changing the way you perceive these vegetables.
Top chefs recommend playing around with different seasonings and herbs. Roasted carrots with cumin, parsnips with thyme, or Brussels sprouts with balsamic glaze can add dimension and excitement to your winter meals.
Chef Jamie Oliver suggests “experimenting with different oils, like garlic or chilli oil, to give roasted vegetables a punch of flavour. A touch of lemon zest at the end can really lift the dish and add brightness.”
How to Roast Vegetables Perfectly
Getting the best out of your roasted vegetables comes down to a few key steps. First, preheat your oven to a high temperature around 200°C (400°F) is ideal. Cut the vegetables into uniform pieces to ensure even cooking. Toss them in olive oil, salt, and pepper to start, and spread them out on a baking tray in a single layer. This allows each piece to brown and crisp up rather than steam.
Midway through cooking, give the vegetables a turn to promote even roasting. The result? Beautifully golden, caramelised vegetables that will make even the most reluctant veggie eater a fan.

Elevating Roasted Vegetables with Toppings
Top chefs are using creative toppings to elevate roasted vegetables from simple sides to main-course worthy dishes. Nigel Slater, known for his simple yet effective techniques, recommends adding crumbled feta, toasted nuts, or pomegranate seeds after roasting. These toppings add layers of texture and flavour, making roasted vegetables more satisfying and varied.
Sauces, too, can transform roasted vegetables. A tahini drizzle, harissa, or even a herb-laden chimichurri can turn a plate of roasted winter vegetables into a standout dish.
Make Vegetables the Highlight of Your Winter Meals
Winter doesn’t have to mean boring, bland vegetables. By mastering the roasting technique, you can make them the highlight of your meals, full of flavour, texture, and nutrients. Chefs around the world agree that with the right approach, even those who don’t typically love vegetables will find something to savour.
Roasting is not just a cooking method; it’s a way to bring excitement to your kitchen and your table this winter. So, gather your favourite vegetables, fire up the oven, and rediscover the joys of eating well during the colder months.