Quick-Roasted Winter Vegetables

For weeknight meals, you can speed up the process of roasting winter vegetables by cutting them into thin slices. For a medley like this one, roast the different vegetables on separate baking sheets, so each one gets the right amount of cooking time.

For the vegetables: choose ONE of the following

• 1 lb. beets (about 3 medium), ends trimmed, sliced 3/16-inch thick
• 1 lb. carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
• 1-1/2 lb. celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick
• 1 lb. red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
• 1 lb. parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
• 1 lb. red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
• 1-1/2 lb. sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
• 1 lb. turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
• 1 lb. acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)

For the seasoning:

• 2 Tbs. vegetable or olive oil
• 1/2 tsp. kosher salt; more to taste
• 1 Tbs. fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)

Heat the oven to 450°F. Combine the sliced vegetables, oil, salt, and herbs in a bowl. Toss to coat thoroughly. Arrange the vegetables in a single layer without crowding on a large parchment- or foil-lined rimmed baking sheet. Roast until soft on the inside (test with the tip of a knife or a wooden skewer) and browned on the outside (check the bottoms), 18 to 22 minutes. If you like, flip the vegetables halfway through cooking. Serve warm or at room temperature.

Maple-Roasted Acorn Squash

Choose acorn squash on the small side; they'll be more tender and cook more quickly than large ones.

• 2 acorn squash (about 1-1/4 lb. each)
• 3 Tbs. unsalted butter, softened
• 1/2 tsp. kosher salt
• 4 Tbs. maple syrup
• 1 Tbs. minced fresh ginger (optional)
• 4 Tbs. chopped pecans (optional)

Heat the oven to 400°F. Slice a thin piece off both ends of the squash, including the stem. Cut the squash in half crosswise (perpendicular to the ribs). Scoop out the seeds with a sturdy spoon.

With foil or parchment, line a small pan in which the squash will fit snugly. If you use foil, rub it with butter to keep the squash from sticking. Set the squash halves in the prepared baking pan and smear the flesh with the softened butter. Sprinkle with the salt. Drizzle the maple syrup over the top edge of the squash and into the cavity (most of the liquid will pool there) and sprinkle with the ginger (if using).

Roast the squash halves until nicely browned and very tender when pierced with a fork, about 1 hour and 15 minutes for small to medium squash (larger squash may take longer); add the pecans (if using) for the last 10 minutes of cooking. Serve warm.

Quick-Roasted Winter Vegetables

For weeknight meals, you can speed up the process of roasting winter vegetables by cutting them into thin slices. For a medley like this one, roast the different vegetables on separate baking sheets, so each one gets the right amount of cooking time.

For the vegetables: choose ONE of the following

• 1 lb. beets (about 3 medium), ends trimmed, sliced 3/16-inch thick
• 1 lb. carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
• 1-1/2 lb. celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick
• 1 lb. red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
• 1 lb. parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
• 1 lb. red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
• 1-1/2 lb. sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
• 1 lb. turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
• 1 lb. acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)

For the seasoning:

• 2 Tbs. vegetable or olive oil
• 1/2 tsp. kosher salt; more to taste
• 1 Tbs. fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)

Heat the oven to 450°F. Combine the sliced vegetables, oil, salt, and herbs in a bowl. Toss to coat thoroughly. Arrange the vegetables in a single layer without crowding on a large parchment- or foil-lined rimmed baking sheet. Roast until soft on the inside (test with the tip of a knife or a wooden skewer) and browned on the outside (check the bottoms), 18 to 22 minutes. If you like, flip the vegetables halfway through cooking. Serve warm or at room temperature.