Leanne Wei

Roasted winter veggies

Warm roasted winter vegetables are delicious and easy to prepare dishes that are perfectly complimentary to any meal.  This was my first time cooking parsnip and I couldn't believe it took me so long to try it.  A native plant to Eurasia, parsnips are rich in potassium, vitamin A and minerals and have been used as a vegetable since antiquity.  Not so long ago, I took my first nibble at some raw parsnips my roommate was cooking.  I don't know what I was expecting, but the flavour was so much sweeter than I expected.  After reading up a little more on this mystery root, it took me even more by surprise to discover that parsnips were used as sweeteners before the discovery of sugar canes.  Pretty interesting stuff.  Along with carrots and fennel, I also managed to get my hands on some beautiful kabocha, an Asian variety of winter acorn shaped squash also known as Japanese pumpkins. Cooked together, the flavours blend beautifully. 

INGREDIENTS (please choose organic whenever possible)

  • Carrots
  • Parsnip
  • Fennel
  • Kabocha squash
  • Scallions
  • Coconut oil
  • Garlic salt



  1. Preheat oven to 400 degrees.
  2. Chop up all your veggies, except for the scallions.
  3. Place cut vegetables in an overproof dish, drizzle with coconut oil and a nice sprinkle of garlic salt.
  4. Bake for 40 minutes and serve with freshly chopped onions garnished on top. Enjoy!