Winter Harvest Vegan Side Dish (Printable)
Golden roasted seasonal vegetables with herbs and crunchy pumpkin seed topping.
# List of ingredients:
→ Vegetables
01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups Brussels sprouts, trimmed and halved
03 - 1 large parsnip, peeled and diced
04 - 1 large carrot, peeled and diced
05 - 1 small red onion, cut into wedges
→ Aromatics & Seasonings
06 - 3 tablespoons olive oil
07 - 1½ teaspoons sea salt
08 - ½ teaspoon black pepper
09 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried
10 - 1 teaspoon fresh rosemary, finely chopped or ½ teaspoon dried
11 - 3 cloves garlic, minced
→ Finish
12 - 2 tablespoons toasted pumpkin seeds (pepitas)
13 - 2 tablespoons chopped fresh parsley
14 - Zest of 1 lemon
# Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine butternut squash, Brussels sprouts, parsnip, carrot, and red onion.
03 - Drizzle olive oil over the vegetables. Add sea salt, black pepper, thyme, rosemary, and minced garlic. Toss well to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30–35 minutes, stirring once halfway through, until the vegetables are golden and tender.
06 - Transfer to a serving platter. Sprinkle with toasted pumpkin seeds, chopped parsley, and lemon zest. Serve warm.
# Expert Advice:
01 -
- The natural sweetness from roasting makes even vegetable skeptics ask for seconds
- Everything happens on one sheet pan so cleanup is basically nonexistent
02 -
- Overcrowding the baking sheet creates steam instead of crispy roasted edges so use two sheets if needed
- Letting the vegetables roast undisturbed for the first 15 minutes helps develop better color and flavor
03 -
- Cut all vegetables to similar sizes for the most consistent results
- Room temperature vegetables roast more evenly than cold ones from the refrigerator