Pan Roasted Winter Vegetables
Experience the cozy flavors of the season with this Pan Roasted Winter Vegetables recipe, a vibrant medley of root vegetables and hearty squash, caramelized to perfection. With just 15 minutes of prep, this dish brings together carrots, parsnips, Brussels sprouts, butternut squash, and red onion, all infused with the earthy aroma of fresh rosemary and thyme. A drizzle of extra virgin olive oil ensures the vegetables roast to a golden-brown finish, while optional balsamic vinegar adds a tangy glaze for a gourmet touch. Whether you’re looking for a colorful holiday side dish or a wholesome addition to weeknight dinners, this easy roasted vegetable recipe delivers both flavor and nutrition, with a hint of rustic elegance. Serve it warm and pair with crusty bread or quinoa for a satisfying seasonal meal.
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Recipe Information
Ingredients
- 4 medium carrot
- 4 medium parsnip
- 250 grams Brussels sprouts
- 400 grams butternut squash, peeled and cubed
- 1 large red onion
- 4 whole garlic cloves
- 3 tablespoons extra virgin olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon kosher salt
- 0.5 teaspoons ground black pepper
- 1 tablespoon balsamic vinegar (optional)
Instructions
Preheat your oven to 425°F (220°C).
Peel and slice the carrots and parsnips into 2-inch long sticks. Halve the Brussels sprouts. Cut the butternut squash into 1-inch cubes. Slice the red onion into wedges.
Place all the vegetables and whole garlic cloves in a large mixing bowl.
Drizzle the olive oil over the vegetables and toss to coat evenly.
Season the vegetables with kosher salt, ground black pepper, and add the sprigs of rosemary and thyme.
Spread the vegetables evenly on a large baking sheet lined with parchment paper or a silicone baking mat.
Roast in the preheated oven for 20 minutes. Remove the pan, stir the vegetables, and return to the oven.
Continue roasting for another 15 minutes, or until the vegetables are tender and slightly caramelized.
If desired, drizzle the vegetables with balsamic vinegar immediately after removing them from the oven for a tangy finish.
Serve warm as a side dish or pair with quinoa or crusty bread for a hearty main.
Nutrition Facts
Calories |
1175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 857 mg | 37% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 55.7 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 569 mg | 44% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3929 mg | 84% | |
*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.
