Roasted Winter Vegetables with Cheesy Polenta
Savor the cozy flavors of the season with this hearty and comforting Roasted Winter Vegetables with Cheesy Polenta recipe. Featuring a vibrant medley of roasted butternut squash, Brussels sprouts, carrots, and red onion, all caramelized to perfection with olive oil and Italian seasoning, this dish delivers a symphony of earthy, sweet, and savory notes. Served atop a creamy, decadently cheesy polenta enriched with Parmesan and cheddar, it’s a warm and inviting meal that’s perfect for chilly evenings. With just 15 minutes of prep and simple ingredients, this recipe offers an easy yet gourmet way to highlight winter’s best produce. Garnished with fresh parsley, it’s as visually stunning as it is satisfying. Perfect for weeknight dinners or a vegetarian centerpiece, this dish is sure to delight your taste buds and brighten your dinner table!
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Recipe Information
Ingredients
- 2 cups (peeled and cubed) butternut squash
- 2 cups (trimmed and halved) Brussels sprouts
- 1.5 cups (peeled and sliced) carrots
- 1 large (cut into wedges) red onion
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 cup cornmeal (polenta)
- 4 cups water or vegetable broth
- 2 tablespoons butter
- 0.5 cup (grated) Parmesan cheese
- 0.5 cup (shredded) cheddar cheese
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the butternut squash, Brussels sprouts, carrots, and red onion. Drizzle with olive oil and sprinkle with salt, black pepper, and Italian seasoning. Toss to coat the vegetables evenly.
Spread the vegetables out in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and caramelized.
While the vegetables are roasting, prepare the polenta. In a medium saucepan, bring water or vegetable broth to a boil.
Gradually whisk in the cornmeal, reducing the heat to low. Cook, stirring constantly, for about 10-15 minutes or until the mixture thickens and the polenta is creamy.
Stir in the butter, Parmesan cheese, and cheddar cheese until fully melted and incorporated. Taste and adjust seasoning if needed.
To serve, divide the cheesy polenta among serving plates. Top with a generous portion of the roasted vegetables.
Garnish with freshly chopped parsley and an additional sprinkle of Parmesan cheese, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 166 mg | 56% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 227.5 g | 83% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 29.6 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1284 mg | 99% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3177 mg | 68% | |
*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.
