Description
Warm, caramelized winter vegetables roasted with garlic and herbs—simple, comforting, and perfect for chilly days.
Ingredients
Scale
- 2 carrots, peeled and chopped
- 1 parsnip, peeled and chopped
- 1 sweet potato, peeled and cubed
- 1/2 small butternut squash, peeled and cubed
- 1 red onion, cut into wedges
- 6 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Place all chopped vegetables and unpeeled garlic cloves on a large baking sheet.
- Drizzle with olive oil, sprinkle with thyme, salt, and pepper.
- Toss everything together to coat evenly.
- Spread vegetables in a single layer.
- Roast for 35–40 minutes, stirring once halfway through, until tender and golden brown.
- Squeeze roasted garlic out of the skins and toss gently with vegetables before serving.
Notes
Perfect as a side dish or tossed into grain bowls. Feel free to add brussels sprouts, turnips, or beets for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 160
- Sugar: 6g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted winter vegetables, garlic vegetables, roasted root vegetables, healthy side, vegan roast