Harvest Vegetable Roast
Celebrate the best of the season with this vibrant Harvest Vegetable Roast, a hearty and flavorful medley of perfectly roasted butternut squash, Brussels sprouts, carrots, red onion, baby potatoes, and garlic. Coated in a fragrant blend of olive oil, thyme, rosemary, paprika, and a touch of salt and pepper, these autumn-inspired vegetables caramelize beautifully in the oven for depth and sweetness in every bite. Ready in just an hour, this easy recipe is a versatile side dish, perfect for holiday feasts, cozy weeknight dinners, or meal prepping. Garnished with fresh parsley for a pop of color, this nutritious, gluten-free, and vegan-friendly dish is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 1 pound Brussels sprouts
- 4 medium carrots
- 1 large red onion
- 1.5 pounds baby potatoes
- 6 garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) parsley
Instructions
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
Peel and seed the butternut squash, then cut it into 1-inch cubes.
Trim the ends of the Brussels sprouts and cut them in half.
Peel the carrots and slice them into 1/2-inch thick rounds.
Peel and cut the red onion into 1-inch chunks.
Wash and halve the baby potatoes. Leave the skin on for added texture.
Peel the garlic cloves but leave them whole.
In a large mixing bowl, combine the butternut squash, Brussels sprouts, carrots, red onion, potatoes, and garlic cloves.
Drizzle the vegetables with olive oil and toss to coat evenly.
Sprinkle the dried thyme, rosemary, paprika, salt, and black pepper over the vegetables. Toss again to distribute the seasoning.
Divide the seasoned vegetables evenly between the two prepared baking sheets, spreading them out in a single layer to ensure even roasting.
Place the baking sheets in the preheated oven and roast for 20 minutes.
After 20 minutes, remove the baking sheets from the oven and use a spatula to flip the vegetables for even browning.
Return the baking sheets to the oven and roast for an additional 20 minutes, or until the vegetables are tender and caramelized around the edges.
Remove the vegetables from the oven and allow them to cool slightly.
Transfer the roasted vegetables to a serving dish and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2713 mg | 118% | |
| Total Carbohydrate | 301.0 g | 109% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 52.4 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 765 mg | 59% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 6684 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
