ROASTED WINTER VEGETABLES

Roasted winter vegetables are the perfect side dish for cozy meals during the colder months. The natural sweetness of root vegetables like carrots, parsnips, and sweet potatoes caramelizes as they roast, while earthy vegetables like Brussels sprouts and butternut squash take on a deep, savory flavor. Tossed with olive oil, garlic, and your favorite herbs, these vegetables become tender on the inside and slightly crispy on the outside. Simple yet flavorful, roasted winter vegetables are a great addition to holiday meals, a hearty weeknight dinner, or a comforting vegetarian main dish.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into cubes
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 1 medium butternut squash, peeled, seeded, and cut into cubes
• 1 cup Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
• 1 teaspoon thyme leaves (or 1/2 teaspoon dried)
• 3 cloves garlic, minced
• Salt and pepper, to taste
• Optional: 1 tablespoon balsamic vinegar or honey for drizzling (for extra flavor)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the Vegetables: In a large bowl, combine the sweet potatoes, carrots, parsnips, butternut squash, and Brussels sprouts. Drizzle with olive oil and toss to coat the vegetables evenly. Add the rosemary, thyme, garlic, salt, and pepper, and toss again to distribute the seasonings.
3. Roast the Vegetables: Spread the vegetables in a single layer on the prepared baking sheet. Make sure there is space between the pieces for even roasting. Roast for 30-40 minutes, flipping the vegetables halfway through, until they are golden brown and tender.
4. Optional Glaze: For extra flavor, drizzle the roasted vegetables with balsamic vinegar or honey during the last 5 minutes of roasting, then return to the oven to finish.
5. Serve: Once roasted, remove the vegetables from the oven and transfer to a serving platter. Serve warm, garnished with additional fresh herbs if desired.

Roasted winter vegetables are a simple yet flavorful side that highlights the best of seasonal produce. The crispy edges and caramelized flavors make these vegetables irresistible, while the herbs and garlic add depth and aroma. Perfect for any winter meal!