This is my favorite way to make roasted winter vegetables! Squash, carrots, and Brussels sprouts get individually seasoned and then roasted in one pan, finished with a buttery maple glaze. It's the perfect side dish for the holidays and it's easy enough for everyday dinners!
Looking for more easy sides to make this winter? Try my oven roasted root vegetables. These cozy roasting recipes pair deliciously with more winter favorites like vegan shepherd's pie, and they look great on a Thanksgiving table!
Roasting veggies has always been one of my favorite parts of fall and winter. All summer long I can't wait until squash, Brussels, and other winter vegetables hit the market so I can roast them up on a cozy evening. This recipe for roasted winter vegetables is one of my favorites, with three types of individually seasoned veggies roasted in one pan. I finish off this side dish with a vegan maple butter glaze. These veggies are perfect for the holidays (hello, Thanksgiving!) but they're also great for any winter meal.
Why This Roasted Vegetables Recipe Works
- Winter vegetables 3 ways. Sure, you can toss your veggies in a bowl with one spice blend. But I love this recipe that seasons each vegetable individually, bringing out the best flavor in each one. Everything ties together beautifully with the glaze!
- Easy. This roasting method is so easy! Even if you're new to roasting winter vegetables, or any vegetables for that matter, it's foolproof. And while we're seasoning the vegetables separately, I reuse the same bowl. It makes it quick to prepare them for the oven. Not to mention, easier cleanup!
- Adaptable. What I love most about this recipe is that it works with just about any combination of winter veggies. I chose Brussels sprouts, carrots, and delicata squash to have a nice variety of colors and textures. Feel free to make your own unique combo of vegetables with similar cooking times.
Ingredients You'll Need
I've included some notes here on my favorite winter vegetables for roasting. Of course, you can change these up depending on what you have in the fridge and what your family likes (see further on for ideas). You'll also need good quality olive oil (or avocado oil) for roasting, plus salt and pepper to taste. Scroll down to the recipe card for a printable ingredients list.
Carrots
- Carrots – I like to slice larger carrots on the diagonal. You could also use baby carrots and leave them whole.
- Harissa powder – I use this spice in recipes like my lentil salad, too. Harissa powder is a blend of smoked chilies along with cumin, coriander, and caraway seeds. If you don't have the powder, harissa paste, chili paste, or your favorite chili sauce make good substitutes.
Brussels Sprouts
- Brussels sprouts – I know I can't speak for everyone, but I LOVE Brussels sprouts. Whether they're roasted or shaved into a Brussels sprouts salad, these crunchy veggies soak up flavor like no other. Trim the sprouts, peel away any damaged leaves, and chop them in half before you roast them.
- Garlic powder – Powder clings better to the veggies, but you can use finely minced fresh garlic if you prefer. You could also replace the olive oil with garlic oil.
Squash
- Delicata squash – This is my favorite winter squash for a few reasons. Flavor, texture, speed of cooking, and the fact that you can eat the skin (no peeling!) are all a win in my books. You'll need to trim the ends of the squash, slice it lengthwise, and scoop out the seeds, the same as you would with spaghetti squash.
- Thyme – I use dried thyme, but you can substitute chopped fresh thyme leaves if you'd like.
What Other Vegetables Are Good for Roasting?
Along with the winter vegetables named in this recipe, other good choices for roasting are broccoli, cauliflower, potatoes or sweet potatoes, acorn squash, butternut squash, as well as turnips, rutabaga, and most root veggies.
How to Roast Winter Vegetables
As you'll see now, roasting tender, flavorful winter vegetables couldn't be easier. I'll start you off with a quick overview of what to expect. Scroll down to the recipe card for printable instructions.
- Season the veggies. Starting with the carrots, toss them in a bowl with oil, salt, pepper, and harissa powder. Afterward, transfer the carrots to a baking sheet and repeat with the Brussels sprouts and garlic, then the delicata squash and thyme. Add the veggies to the baking sheet after they're coated.
- Roast. Place your winter vegetables into the oven to roast at 425ºF for 30-35 minutes. The veggies are cooked when they're fork-tender and crisped at the edges. Toss with a quick maple glaze (see below), and serve!
Easy Maple Glaze
While these winter vegetables are roasting in the oven, I like to make the maple glaze. It's the perfect finishing touch that infuses the roasted veggies with delicious fall flavor. Plus, it's EASY! You'll find the printable recipe in the recipe card, but here's what you'll need:
- Vegan butter – You can also use olive oil, or dairy butter if you're not making this recipe vegan.
- Maple syrup – Make sure it's real maple syrup and not artificial pancake syrup.
Once you have your ingredients, here's how to make it:
- Combine. Melt the butter and whisk it together with the maple syrup.
- Serve. As soon as the vegetables come out of the oven, drizzle over half the glaze and toss gently to coat. Serve right away with the extra glaze on the side.
Roasting Tips
- Cut the veggies in similar sizes. Try to cut the vegetables to the same size and thickness, especially when roasting different kinds. This way, the vegetables will roast evenly.
- Time-saving tip: I like to season my veggies separately, but you can simply toss them all together to make this recipe even easier.
- Line the pan. To make clean-up even quicker, line the baking sheet with aluminum foil.
- Don't overcrowd the pan. Use two baking sheets if you need to, and make sure to space out the vegetables in an even layer. This way, they'll crisp up and caramelize at the edges, rather than steaming.
What to Serve with Roasted Winter Veggies
I personally love serving my roasted winter vegetables as a side dish for the holidays, like Thanksgiving and Christmas. They're “fancy” enough to feel special, but they're also easy to make. I serve these veggies warm from the oven with the extra maple glaze on the side, and maybe some tahini dressing to drizzle over top. Roasted vegetables go well with mains like this vegan meatloaf and herb crusted tofu, and more easy sides like vegan mashed cauliflower and my favorite massaged kale salad.
Storing and Reheating Leftovers
- Refrigerate. These roasted winter vegetables are best served fresh, but you can store leftovers airtight and keep them in the fridge for up to 3 days. I like to use leftover roasted vegetables in salads, soups, and harvest bowls.
- Reheat. Reheat the veggies on a sheet pan in the oven at 350ºF until they're warmed through. You can also use the microwave to speed things up.
More Vegetable Side Dishes
- Roasted Butternut Squash
- Green Bean Almondine
- Easy Roasted Zucchini
- Crispy Roasted Potatoes
- Kale Sweet Potato Salad
Roasted Winter Vegetables
Ingredients
for the carrots:
- 1 lb carrots , sliced (about 4 – 5)
- 1 – 2 teaspoons harissa powder
- 1 tablespoon olive oil
- Salt + pepper
for the Brussels sprouts:
- 1 lb Brussels sprouts , cut in half
- 1 – 2 teaspoons garlic powder
- 1 tablespoon olive oil
- Salt + pepper
for the squash:
for the maple butter glaze:
- 3 tablespoons vegan butter
- 2 tablespoons maple syrup
- 1 tbsp butter
Instructions
- Preheat the oven to 425ºF.
- Add the carrots into a bowl and toss with the spices and olive oil. Transfer to a baking sheet.
- Add the Brussels sprouts to the bowl and toss with the spices and olive oil. Also place on the baking sheet.
- Trim the ends off the squash then slice in half lengthwise and scoop out the seeds. Place the squash flesh side down on the cutting board and cut into slices (half circle shapes). Transfer to the bowl and toss with olive oil and seasonings. Place on the baking sheet (you might need two for all of these!).
- Roast for 30 – 35 minutes until the vegetables are soft, but starting to crisp.
- While the veggies are cooking, melt together the butter and syrup. Whisk to combine.
- Remove the veggies from the oven and drizzle with half of the glaze. Toss to combine.
- Serve the veggies immediately with the remaining glaze as an optional side for folks to pour on top.
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