Name: Hearty Winter Roasted Vegetables
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: Vegetarian
Ingredients: 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

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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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Roasted Winter Vegetables - perfect for Winter meals, Christmas and Thanksgiving

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!

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.

For more yummy vegetarian ideas!

The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat: A Cookbook The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes Love Real Food: More Than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body: A Cookbook The Complete Plant-Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat

Hearty Winter Roasted Vegetables

Yield: 6

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

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

Ingredients

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

Instructions

Heat oven to 400 F.
Place beets, onion, mushrooms and squash on rimmed 15 1/2-by-10 1/2-by-1-inch baking sheet; drizzle with olive oil.
Add garlic, rosemary, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Roast 15 minutes.
Add Brussels sprouts, stir and continue to roast until vegetables are tender and browned, about 30-35 minutes, stirring once.
Adjust salt and pepper, to taste, if desired.

Hearty Winter Roasted Vegetables