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Winter Garden High Protein

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By Melissa Turner • February 15th, 2026
Golden-brown Winter Garden High Protein Roast with tofu, chickpeas, and caramelized vegetables on a platter. Save
Golden-brown Winter Garden High Protein Roast with tofu, chickpeas, and caramelized vegetables on a platter. | newdietprograms.com

This hearty winter roast combines vibrant seasonal vegetables like butternut squash, Brussels sprouts, and parsnip with protein-rich tofu and chickpeas. Marinated in an aromatic blend of olive oil, balsamic, soy sauce, herbs and spices, the ingredients roast to tender, golden perfection. Garnished with fresh parsley and toasted pumpkin seeds, it offers balanced nutrition and comforting flavors ideal for cool days. Suitable for vegetarians and gluten-free diets, it pairs well with grains like quinoa or brown rice for a complete meal.

There's something deeply satisfying about walking through a farmers market on a crisp December morning, your breath visible in the air, and coming home with an armsful of root vegetables and sturdy greens. This recipe came together during one particularly brutal winter when I was determined to prove that eating seasonally didn't mean sacrificing heartiness or satisfaction.

Last February, during a snowstorm that kept us housebound for days, my neighbor texted that she'd made this roast for her family three nights in a row because her teenage son kept requesting it. That's when I knew this wasn't just another vegetable recipe.

Ingredients

  • Butternut squash: The natural sweetness balances the earthy vegetables and becomes incredibly creamy when roasted properly
  • Brussels sprouts: Halved lengthwise they develop these amazing crispy edges that almost taste like bacon, I promise
  • Extra-firm tofu: Press it really well before cubing and it'll develop this golden chewy exterior that's absolutely addictive
  • Balsamic vinegar: Creates that gorgeous caramelization on everything it touches, don't skip it
  • Fresh rosemary and thyme: Dried herbs work in a pinch, but fresh woody herbs hold up so beautifully to high roasting temperatures

Instructions

Prep your marinade first:
Whisk together the olive oil, balsamic, soy sauce, garlic, rosemary, thyme, smoked paprika, pepper, and salt in a large bowl until everything smells incredible
Marinate the proteins:
Add your tofu cubes and chickpeas to the bowl, toss gently to coat everything, then walk away for 10 minutes while you prep the vegetables
Prep and arrange vegetables:
Toss your squash, sprouts, carrot, onion, parsnip, and mushrooms directly on your lined baking sheet with half the remaining marinade, spreading everything into a single layer
Nestle and roast:
Arrange the marinated tofu and chickpeas among the vegetables, pour any leftover marinade over the top, and roast at 400°F for 40-50 minutes, stirring halfway through
Hearty Winter Garden High Protein Roast served hot with fresh parsley and toasted pumpkin seeds. Save
Hearty Winter Garden High Protein Roast served hot with fresh parsley and toasted pumpkin seeds. | newdietprograms.com

My sister serves this over quinoa with a dollop of Greek yogurt, and I've watched skeptical guests go back for thirds. It's become our go-to for winter dinner parties because it looks stunning on a platter and somehow tastes even better the next day.

Making It Your Own

Sometimes I'll add cubed sweet potato or swap the chickpeas for white beans depending on what's in my pantry. The beauty of this dish is how forgiving it is once you understand the basic roasting principles.

Perfect Wine Pairings

My husband insists on Pinot Noir with this roast, finding its bright acidity cuts through the roasted richness perfectly. A light Grenache or even a dry rosé work beautifully if red isn't your preference.

Serving Suggestions

This roast holds up beautifully to grain bowls and makes excellent leftovers for lunch the next day. The flavors deepen overnight, so I often make extra intentionally.

  • Try it over warm farro with a drizzle of tahini
  • Serve alongside crusty bread to soak up those pan juices
  • Add a handful of arugula fresh from the garden
Roasted Brussels sprouts, butternut squash, and tofu cubes from the Winter Garden High Protein Roast. Save
Roasted Brussels sprouts, butternut squash, and tofu cubes from the Winter Garden High Protein Roast. | newdietprograms.com

There's nothing quite like pulling this tray from the oven, the kitchen filled with the scent of caramelized vegetables and woodsy herbs, steam rising into the winter air. It's comfort food that happens to be good for you too.

Recipe FAQs

Butternut squash, Brussels sprouts, carrot, red onion, parsnip, and cremini mushrooms come together for a winter vegetable medley.

Extra-firm tofu and chickpeas are marinated with herbs and spices, then roasted alongside the vegetables for added protein.

Yes, tempeh or cooked lentils are great alternatives to tofu, maintaining the dish's texture and nutrition.

The marinade includes olive oil, balsamic vinegar, soy sauce, garlic, rosemary, thyme, smoked paprika, salt, and pepper.

Yes, using tamari instead of regular soy sauce ensures the dish is gluten-free.

Serving with quinoa or brown rice complements the roast, adding wholesome grains to the meal.

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Golden-brown Winter Garden High Protein Roast with tofu, chickpeas, and caramelized vegetables on a platter.
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Winter Garden High Protein

A warming dish featuring winter vegetables and plant proteins, rich in flavor and nutrition.

Prep 20m
Cook 50m
Total 70m
Servings 4
Difficulty Medium

Ingredients

Vegetables

  • 2 cups butternut squash, peeled and cubed
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 large carrot, sliced
  • 1 red onion, cut into wedges
  • 1 parsnip, peeled and sliced
  • 1 cup cremini mushrooms, halved

Protein

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes

Marinade & Seasoning

  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp soy sauce (use tamari for gluten-free)
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • ½ tsp freshly ground black pepper
  • ½ tsp sea salt

Garnish

  • 2 tbsp fresh parsley, chopped
  • 1 tbsp toasted pumpkin seeds (optional)

Instructions

1
Preheat and Prepare: Preheat the oven to 400°F. Line a large baking tray with parchment paper.
2
Prepare the Marinade: In a large bowl, combine olive oil, balsamic vinegar, soy sauce, garlic, rosemary, thyme, smoked paprika, pepper, and salt. Whisk to blend thoroughly.
3
Marinate Protein: Add the tofu cubes and chickpeas to the marinade. Toss gently to coat and let sit for 10 minutes.
4
Arrange Vegetables: Spread the prepared vegetables in a single layer on the baking tray. Drizzle with half of the remaining marinade and toss to coat evenly.
5
Assemble the Roast: Nestle the marinated tofu and chickpeas among the vegetables. Drizzle any leftover marinade over the tray.
6
Roast Until Golden: Roast for 40-50 minutes, stirring once halfway through, until vegetables are tender and golden, and tofu is crisp at the edges.
7
Garnish and Serve: Transfer to a serving platter. Garnish with fresh parsley and pumpkin seeds if desired. Serve hot.
Additional Information

Equipment Needed

  • Large baking tray
  • Mixing bowls
  • Knife and cutting board
  • Whisk
  • Parchment paper

Nutrition (Per Serving)

Calories 415
Protein 22g
Carbs 46g
Fat 17g

Allergy Information

  • Contains soy (tofu, soy sauce); use tamari for gluten-free option.
  • Double-check all ingredient labels for gluten or other allergens.
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Melissa Turner