Roasted Winter Veggies
Bring warmth and comfort to your table with this vibrant Roasted Winter Veggies recipe, a medley of seasonal delights featuring tender butternut squash, caramelized Brussels sprouts, sweet carrots, savory red onions, and aromatic garlic. Coated in olive oil and seasoned to perfection with thyme, rosemary, sea salt, and black pepper, these oven-roasted vegetables are a symphony of earthy, cozy flavors and golden-brown textures. Ready in under an hour, this easy sheet-pan dish is perfect as a hearty side or a satisfying vegetarian main. For an extra indulgence, top with freshly grated parmesan cheese while still hot, and let the flavors melt together. Whether you're preparing a weeknight meal or adding a colorful addition to your holiday spread, these roasted winter vegetables are a nutritious and crowd-pleasing choice.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 1 pound Brussels sprouts
- 3 large carrots
- 1 large red onion
- 4 large garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.25 cup parmesan cheese (optional)
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. Place in a large mixing bowl.
Trim the ends off the Brussels sprouts and cut them in half, then add them to the bowl with the squash.
Peel and slice the carrots into 1/2-inch thick rounds, and add them to the mixing bowl.
Peel and cut the red onion into thick wedges. Add the onions to the bowl as well.
Smash the garlic cloves with the flat side of a knife to release their flavor but leave them whole. Add them to the vegetables.
Drizzle the olive oil over the vegetables, then sprinkle with salt, black pepper, thyme, and rosemary. Toss everything together until evenly coated.
Divide the vegetables evenly between the two prepared baking sheets, spreading them out in a single layer to ensure even roasting.
Roast in the preheated oven for 20 minutes, then remove the trays and use a spatula to flip or stir the vegetables for even browning.
Return the trays to the oven and roast for another 15 minutes, or until the vegetables are tender and beginning to caramelize.
If desired, sprinkle the roasted vegetables with parmesan cheese immediately after taking them out of the oven, so the cheese melts slightly.
Serve warm as a side dish, or enjoy as a light vegetarian main course!
Nutrition Facts
Calories |
1353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3472 mg | 151% | |
| Total Carbohydrate | 179.3 g | 65% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 45.2 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1369 mg | 105% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3665 mg | 78% | |
*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.
