Winter Vegetable Medley
A colorful and flavorful dish made with seasonal vegetables, roasted to perfection for a hearty and nutritious meal.
Equipment
- oven
- baking sheet
- mixing bowl
- knife
- cutting board
Ingredients
Vegetables
- 2 cups carrots, peeled and sliced
- 2 cups parsnips, peeled and sliced
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and slice the carrots and parsnips. Trim and halve the Brussels sprouts. Peel and cube the butternut squash. Place all vegetables in a large mixing bowl.
- Drizzle olive oil over the vegetables, sprinkle with thyme, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through.
- Once tender and caramelized, remove from the oven and transfer to a serving dish. Garnish with chopped parsley.
Notes
Feel free to experiment with other seasonal vegetables like sweet potatoes or turnips.