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Winter Vegetable Medley

Winter Vegetable Medley

A colorful and flavorful dish made with seasonal vegetables, roasted to perfection for a hearty and nutritious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

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)

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • knife
  • cutting board

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. 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.
  3. Drizzle olive oil over the vegetables, sprinkle with thyme, garlic powder, salt, and pepper. Toss to coat evenly.
  4. Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through.
  5. 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.