Winter Vegetable Plate
Embrace the cozy flavors of the season with this vibrant Winter Vegetable Plate—a stunning medley of roasted butternut squash, Brussels sprouts, carrots, parsnips, beets, and red onion, all caramelized to perfection. Infused with a tantalizing blend of olive oil, maple syrup, fresh rosemary, thyme, and garlic, this dish delivers a perfect balance of sweet, savory, and herbaceous notes. With a crisp drizzle of lemon juice and an optional sprinkle of parsley for added freshness, it’s an irresistible vegetarian side dish that’s as nutritious as it is delicious. Ready in just over an hour, this recipe is perfect for holiday gatherings, weeknight dinners, or meal prep, and its vibrant colors and rustic flavors are sure to impress. Discover the ultimate roasted vegetable recipe that celebrates the heartwarming tastes of winter!
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Recipe Information
Ingredients
- 1 medium-sized Butternut squash
- 500 grams Brussels sprouts
- 3 large Carrots
- 3 medium Parsnips
- 2 large Beets
- 1 large Red onion
- 3 tablespoons Olive oil
- 1 tablespoon Maple syrup
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 3 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Chopped parsley (optional garnish)
Instructions
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper for easy cleanup.
Peel and cube the butternut squash into 1-inch pieces. Trim the Brussels sprouts and slice them in half lengthwise. Peel and slice the carrots and parsnips into long, uniform sticks. Peel and cube the beets into 1-inch pieces. Cut the red onion into thick wedges.
In a small bowl, whisk together the olive oil, maple syrup, chopped fresh rosemary, thyme leaves, minced garlic, salt, and black pepper.
Divide the vegetables evenly between the two baking sheets. Drizzle the olive oil mixture evenly over the vegetables and toss them to coat thoroughly. Ensure the vegetables are spread out in a single layer for even roasting.
Place the baking sheets in the preheated oven and roast for 35-45 minutes, flipping the vegetables halfway through the cooking time. Check for doneness by piercing them with a fork—vegetables should be tender and slightly caramelized.
Remove from the oven, drizzle with a splash of fresh lemon juice, and garnish with chopped parsley if desired. Serve warm and enjoy your Winter Vegetable Plate!
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3676 mg | 160% | |
| Total Carbohydrate | 249.8 g | 91% | |
| Dietary Fiber | 69.0 g | 246% | |
| Total Sugars | 92.0 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 717 mg | 55% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 5113 mg | 109% | |
*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.
