Roasted Winter Vegetables

These roasted winter vegetables are an easy side dish, made with three types of seasoned veggies, all cooked on one pan and finished with a mouthwatering maple glaze.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Keyword: roasted winter vegetables

Servings: servings

Calories: 254kcal

Author: Alyssa

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:

1 delicata squash
1 tablespoon olive oil
1 - 2 teaspoons dried thyme
1 tablespoon olive oil
Salt + pepper

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.

Video

Nutrition