Roasted Winter Vegetable Medley – Cozy, Colorful, and Completely Delicious

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 3 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 small butternut squash, peeled, seeded, and cubed
• 1 red onion, cut into wedges
• 2 cups Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp smoked paprika (optional, but worth it)
• 2 tbsp balsamic glaze (for drizzling after roasting)

Instructions

1. Preheat Your Oven:
   • Set the oven to 425°F (220°C). This is a high-heat affair because we want caramelized edges, not soggy veggies.
2. Prep the Veggies:
   • Chop your winter veggies into roughly equal-sized pieces so they cook evenly. No one likes biting into a half-raw parsnip next to a perfectly roasted sweet potato.
3. Season the Veggies:
   • In a large mixing bowl, toss the chopped vegetables with olive oil, salt, pepper, garlic powder, thyme, and smoked paprika. Make sure everything is evenly coated—it’s a medley, not a competition.
4. Spread ‘Em Out:
   • Arrange the veggies in a single layer on a large baking sheet. Overcrowding leads to steaming instead of roasting, and we’re here for crispy, not soggy.
5. Roast to Perfection:
   • Roast the veggies in the preheated oven for 35–40 minutes, stirring halfway through to ensure even cooking. They’re done when the edges are golden and caramelized, and your kitchen smells like a cozy farmhouse.
6. Drizzle and Serve:
   • Remove from the oven and drizzle with balsamic glaze for a sweet and tangy finish. Serve immediately, and prepare to impress your family or guests with your winter veggie wizardry.