Winter Garden Special
Brighten up the cold months with the "Winter Garden Special," a stunning medley of roasted seasonal vegetables that’s as visually appealing as it is delicious. Featuring earthy butternut squash, caramelized Brussels sprouts, sweet carrots, and nutty parsnips, this dish is elevated with hints of maple syrup, aromatic garlic, and fragrant rosemary. The final flourish of juicy pomegranate seeds and optional fresh parsley adds a pop of color and freshness, making it a perfect side dish for holiday feasts or weeknight dinners alike. Ready in under an hour, this roasted vegetable recipe is packed with nutrients, gluten-free, and completely customizable for all your winter cravings.
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Recipe Information
Ingredients
- 1 medium butternut squash
- 2 cups Brussels sprouts
- 3 medium carrots
- 2 medium parsnips
- 1 large red onion
- 4 cloves garlic
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- 2 sprigs fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup pomegranate seeds
- 2 tablespoons chopped parsley (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Set aside.
Trim the ends of the Brussels sprouts and cut them in half. If they’re particularly large, quarter them.
Peel the carrots and parsnips, then slice them into uniform 1/2-inch thick sticks.
Peel and cut the red onion into thick wedges. Separate the layers slightly for even cooking.
Smash the garlic cloves with the side of a knife and keep them whole for roasting. This will mellow their flavor.
In a large mixing bowl, combine the squash, Brussels sprouts, carrots, parsnips, and onion. Add the olive oil, maple syrup, and rosemary sprigs. Sprinkle with salt and black pepper, then toss everything to coat evenly.
Spread the vegetable mixture onto the prepared baking sheet in a single layer. Avoid overcrowding to ensure even roasting.
Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove from the oven and let the vegetables cool slightly. Discard the rosemary sprigs.
Transfer the roasted vegetables to a serving platter. Garnish with pomegranate seeds and chopped parsley, if using. Serve warm.
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 2625 mg | 114% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 93.3 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 718 mg | 55% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5798 mg | 123% | |
*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.
