Roasted Winter Veggies
- SERVES
- 6
- COOK TIME
- 30 Min
Fresh vegetable side dishes aren't just for the warmer months. Our recipe for Roasted Winter Veggies is made with veggies that can withstand cold temperatures, and that taste great when hot and roasted. Serve with your favorite chicken or fish, and dinner is done!
What You'll Need
- 1/3 cup olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cup pre-cut butternut squash
- 1/2 head cauliflower, cut into florets
- 8 ounce Brussels sprouts, cut in half
- 3 carrots, peeled and cut into 1-inch chunks
What to Do
- Preheat oven to 400 degrees F. Coat 2 rimmed baking sheets with cooking spray.
- In a large bowl, combine oil, garlic powder, onion powder, salt, and pepper; mix well. Add vegetables to mixture, tossing until evenly coated. Place on baking sheets.
- Bake 30 to 35 minutes, or until tender, stirring halfway through cooking.
Notes
- If you can't find pre-cut squash, you can peel and cut up a butternut or acorn squash.
- We love roasting all kinds of different veggies, all year long. For more recipes like this, check out our collection for Easy Oven Roasted Vegetables.