Hearty Winter Roasted Vegetables

Serve up a healthy serving of winter roasted vegetables to your holiday meals this season!

The holiday season means it’s time for gathering family and friends for food and celebration. 

Be sure to check out our other vegetarian recipes, too!

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These recipes for Hearty Roasted Winter Vegetables featuring Aunt Nellie’s Whole Pickled Beets, for example, is an ideal side dish for holiday gatherings with enough to go ’round for everyone at the table. 

Plus, if you’re heading to a holiday potluck, they’re perfect for bringing along to share with the whole crew and versatile enough to be paired with a variety of main courses! 

Another wonderful winter side dish is Roasted Carrots with Fresh Herbs.

A special thanks for this holiday recipe from auntnellies.com.

Hearty Winter Roasted Vegetables

I love Thanksgiving and Christmas dinner as much as the next person, but I’ve learned that the holidays are NOT the time to try some crazy recipe.

Instead, find recipes that can feed a crowd without lots of exotic, hard-to-find ingredients or long, laborious prep and cook times.

That’s why I’m loving these winter roasted vegetables.

And for a spin on your winter vegetables, try this root vegetable mash as a great side dish, too.

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Prep time: 10 minutes

Cook time: 45-55 minutes

Servings: 6

Ingredients for vegetable side dish:

• 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained
• 1 small red onion, cut into 12 wedges
• 2 cups baby portobello mushrooms, cleaned and stems trimmed
• 2 cups butternut squash, peeled, seeded and cut into 3/4-inch chunks
• 3 tablespoons olive oil
• 1 clove garlic, finely chopped
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• 1/4 teaspoon salt, plus additional, to taste (optional)
• 1/8 teaspoon pepper, plus additional, to taste (optional)
• 2 cups Brussels sprouts, ends trimmed and scored with cross-cut

Directions for Winter Roasted Vegetables:

Step 1: Heat oven to 400 F. 

Step 2: Place beets, onion, mushrooms and squash on rimmed 15 1/2-by-10 1/2-by-1-inch baking sheet; drizzle with olive oil.

Step 3: Add garlic, rosemary, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Roast 15 minutes.

Step 4: Add Brussels sprouts, stir and continue to roast until vegetables are tender and browned, about 30-35 minutes, stirring once.

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Step 5: Adjust salt and pepper, to taste, if desired.

Don’t miss out on our other family friendly recipes!