Roasted Winter Veggies Recipe

Elevate your dinner with these incredibly flavorful roasted winter vegetables! Simple to make yet bursting with deliciousness, this side dish is perfect for cozy nights and holiday gatherings. Roasted to perfection, the sweetness of the vegetables shines through, creating a delightful complement to any main course.

Prep Time 15 mins

Cook Time 50 mins

Calories 184.6 kcal

Protein 5g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Roasted Winter Veggies

Carrot
Parsnip
Sweet Potato
1 medium butternut squash, peeled, seeded, and cubed
Red Onion
Olive Oil
Salt
Garlic Powder
Black Pepper
Flat Leaf Parsley

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How to Make Roasted Winter Veggies

Preheat oven to 400°F (200°C).
Wash and chop all vegetables into roughly 1-inch pieces. Toss the butternut squash, sweet potatoes, and Brussels sprouts in a large bowl.
In a separate small bowl, whisk together olive oil, maple syrup, salt, pepper, and rosemary.
Pour the oil mixture over the vegetables and toss until evenly coated.
Spread the vegetables in a single layer on a large baking sheet.
Roast for 40-45 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
Garnish with fresh rosemary sprigs before serving.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

37g

Fat

Carbs

11g

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Main Dish / Dinner Sweets & Sides Side Dishes Salmon Recipes European American Healthy Vegetarian Vegan Gluten Free Paleo Fall Recipes Holiday Recipes Baking Coffee Recipes

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Frequently Asked Questions

How long does it take to make Roasted Winter Veggies?

Roasted Winter Veggies takes about 65 minutes from start to finish — roughly 15 minutes to prepare and 50 minutes to cook.

How many calories are in Roasted Winter Veggies?

Roasted Winter Veggies has approximately 184.6 calories per serving, with about 5 g protein, 11 g carbohydrates and 8 g fat.

What ingredients do I need for Roasted Winter Veggies?

The key ingredients for Roasted Winter Veggies are Carrot, Parsnip, Sweet Potato, Butternut Squash, Red Onion, Olive Oil. See the full list with measurements above.