Honey Rosemary Roasted Winter Vegetables
Transform your favorite seasonal produce into a crave-worthy side dish with this Honey Rosemary Roasted Winter Vegetables recipe. Perfectly caramelized and bursting with sweet and savory flavors, this dish highlights hearty winter staples like butternut squash, parsnips, carrots, Brussels sprouts, and red onion. Tossed in a delightful mixture of olive oil, honey, fresh rosemary, and garlic, these vegetables roast to golden perfection for a dish that is both comforting and elegant. Ready in just about an hour with minimal prep, this vibrant and healthy recipe is an ideal choice for holiday feasts, cozy family dinners, or even meal prep. Finish it off with a sprinkle of fresh herbs for a touch of sophistication and serve warm alongside your favorite main course. Keywords: roasted winter vegetables, honey rosemary, butternut squash, seasonal side dish, caramelized vegetables.
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 3 medium parsnips
- 3 medium carrots
- 1 pound Brussels sprouts
- 1 large red onion
- 3 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons (chopped) fresh rosemary
- 3 cloves (minced) garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Peel and dice the butternut squash into 1-inch cubes. Peel the parsnips and carrots, then cut them into 1-inch thick chunks. Trim the ends of the Brussels sprouts and cut them in half. Peel and cut the red onion into wedges.
Place all the prepared vegetables in a large mixing bowl.
In a small bowl, whisk together the olive oil, honey, chopped rosemary, minced garlic, salt, and black pepper.
Pour the honey rosemary mixture over the vegetables and toss until everything is evenly coated.
Spread the vegetables out on the prepared baking sheet in a single layer to ensure even roasting.
Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are tender and caramelized.
Remove from the oven and transfer to a serving dish. Garnish with an extra sprinkle of fresh rosemary, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3058 mg | 133% | |
| Total Carbohydrate | 258.4 g | 94% | |
| Dietary Fiber | 65.4 g | 234% | |
| Total Sugars | 94.1 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 736 mg | 57% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4686 mg | 100% | |
*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.
