Roasted Winter Vegetables

• 2 cups cubed butternut squash
• 2 cups Brussels sprouts, halved
• 1 cup red onion, peeled and quartered
• 1 cup carrots, peeled and sliced
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt to taste
• Black pepper to taste
• Optional: 1/4 cup crumbled feta cheese for serving

Steps

1. 1 Preheat oven to 400°F (200°C).
2. 2 In a large bowl, toss all vegetables with olive oil, thyme, rosemary, salt, and pepper.
3. 3 Spread the vegetables in a single layer on a baking sheet.
4. 4 Roast for 30 minutes, stirring halfway through, until edges are caramelized.
5. 5 Remove from oven and let cool slightly.
6. 6 Serve warm with crumbled feta cheese if desired.

Nutrition

Tips

• For extra flavor, drizzle with balsamic glaze before serving.
• Add a pinch of red pepper flakes for a touch of spice.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to maintain texture.

Serving Suggestions

• Pair with a hearty grain like quinoa or a crusty bread.
• Serve alongside roasted chicken or turkey for a complete meal.

FAQ