Roasted Harvest Vegetables
Celebrate the flavors of autumn with this delightful Roasted Harvest Vegetables recipe, a vibrant medley of seasonal produce like butternut squash, carrots, parsnips, Brussels sprouts, and red onion. Tossed in olive oil and seasoned with aromatic rosemary, thyme, and garlic powder, these vegetables are roasted to caramelized perfection for a comforting and nutrient-packed side dish. A drizzle of honey-balsamic glaze adds a sweet and tangy finish, elevating this dish to a star-worthy accompaniment or satisfying vegetarian main course. Ready in under an hour and brimming with wholesome goodness, this recipe is perfect for family dinners, holiday feasts, or meal prep. Roasted vegetables never tasted so good!
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Recipe Information
Ingredients
- 1 medium butternut squash
- 4 large carrots
- 3 large parsnips
- 1 pound Brussels sprouts
- 1 large red onion
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or aluminum foil for easy cleanup.
Peel and seed the butternut squash, then cut it into 1-inch cubes. Peel and cut the carrots and parsnips into sticks about 3 inches long and 1/2 inch thick. Trim the ends of the Brussels sprouts and slice them in half. Peel and chop the red onion into thick wedges.
In a large mixing bowl, combine the squash, carrots, parsnips, Brussels sprouts, and onion. Drizzle with olive oil and toss to coat evenly.
Sprinkle the rosemary, thyme, garlic powder, salt, and black pepper over the vegetables. Toss again to distribute the seasonings evenly.
Divide the seasoned vegetables between the two prepared baking sheets, spreading them out in a single layer to ensure even roasting. Avoid overcrowding.
Roast in the preheated oven for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
While the vegetables are roasting, mix together the balsamic vinegar and honey in a small bowl.
Once the vegetables are finished roasting, drizzle the balsamic-honey mixture over them and toss gently to coat.
Serve warm as a side dish or enjoy as a hearty vegetarian main course. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 3084 mg | 134% | |
| Total Carbohydrate | 286.0 g | 104% | |
| Dietary Fiber | 73.5 g | 262% | |
| Total Sugars | 95.1 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 876 mg | 67% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 7271 mg | 155% | |
*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.
