Colorful Winter Roasted Vegetables

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These Winter Roasted Vegetables bring out all the best flavors of the season – the combination of brussels sprouts, butternut squash, beets, and walnuts makes for a hearty, satisfying dish that belongs on every table in the fall and winter.

» You may also like Roasted Delicata Squash & Burrata.

Roasted vegetables in a bowl

Winter is the perfect time to bring out the roasted vegetables. This combo features all sorts of winter veggies, including butternut squash, brussels sprouts, and beets.

What’s more, it’s topped with a tangy balsamic glaze for good measure. It’s a wonderful way to get lots of vitamins and minerals into your diet without having to eat an entire head of lettuce!

Ingredients You Need

Ingredients for winter roasted vegetables
  • Brussels sprouts – Try to choose solid sprouts that are all about the same size. You can use frozen brussels if necessary.
  • Butternut squash – You can buy a whole butternut squash and peel and cube it yourself, or buy pre-cut squash. Frozen squash is okay to use, but it won’t be as good as fresh.
  • Olive oil – You can use olive oil or any kind of cooking oil you like. I like olive oil because it adds a nice flavor and it’s good for you.
  • Salt and pepper – This is what really brings the flavor out in this dish, so be sure to add the salt and pepper.
  • Beets – Steam and peel your own beets (this is easy to do in the Instant Pot) or buy pre-cooked beets.
  • Toasted walnuts – Most walnuts you buy will be raw, so you will need to toast them yourself in a pan.
  • Dried cranberries – You can use store bought cranberries or if you have fresh cranberries you can make them yourself using this recipe.
  • Balsamic vinegar
  • Honey

Note: You can buy a balsamic glaze rather than making it yourself from balsamic vinegar and honey, if you want. Be sure to purchase a rather thick, sweet glaze.

How to Make Winter Veggie Salad

Preheat the oven to 375° F. Line a baking tray with a piece of parchment paper, or spray your pan with cooking oil so the veggies don’t stick to the pan.

raw butternut squash and brussels sprouts on a baking sheet

In a bowl, combine the halved brussels sprouts and cubed butternut squash. Toss them with the olive oil, salt and pepper. Pour the mixture onto the baking tray and roast everything for 20-25 minutes, until they are tender.

cooked butternut squash and brussels sprouts on a baking sheet

While the veggies are roasting you can make the sauce. In a small saucepan, mix together the balsamic vinegar and honey. Heat over medium heat until the mixture has reduced by half. Remove it from the heat and allow it to cool.

When the vegetables are done, toss them with the walnuts, dried cranberries, and balsamic honey glaze before serving.

I like to serve the salad in a large serving bowl for everyone to take portions from, but you can also serve it as a plated side.

Roasted vegetables in a bowl

Possible Substitutions

If you’re feeling adventurous, try substituting the following ingredients for some of the original ones:

  • Switch the Brussels sprouts for carrots of parsnips for a new and exciting flavor combination.
  • You can use raisins or dried cherries instead of dried cranberries—they’ll add a sweet and tangy flavor to the dish.
  • Use sesame, peanut oil, or walnut oil instead of olive oil in the salad to add a nutty taste.
  • Substitute the toasted walnuts with pecans or pine nuts for a distinct flavor and texture.

Additional Helpful Tips

Here are some helpful tips for making sure your winter vegetable salad will be a hit all winter long:

  • Get the freshest vegetables you can find! Freshness really matters. If you use frozen vegetables, the salad will suffer for it.
  • Keep your salad simple—don’t add too many ingredients, or it’ll get too complicated, and no one will want to eat it.
  • Add dressing sparingly, as too much will make your salad soggy and possibly too sweet. You can always add more, if you want.
  • Add some seasoning. Salt and pepper are essential, but you can also try adding cayenne pepper or red pepper flakes if you want to spice things up a little bit.
Roasted vegetables in a bowl

Frequently Asked Questions

How Long Will My Winter Vegetable Salad Keep in the Fridge?

A good rule of thumb is that all salads are best eaten within 24 hours of being made. However,  if you want to store it for longer than that, you can put it in a container with an airtight lid and keep it in the fridge for up to 3 days.

Just make sure to keep the salad tightly sealed, so none of its flavors are lost.

Do I Have to Use All of the Ingredients Listed?

No, you don’t have to use every ingredient listed in a recipe.

If you’re trying a recipe for the first time and feel like there are some ingredients that you don’t like or can’t find, then leave them out.

You can also substitute ingredients for similar items if you want to make the recipe your own.

Roasted vegetables in a bowl
 

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Roasted vegetables in a bowl

Colorful Winter Roasted Vegetables

These Winter Roasted Vegetables bring out all the best flavors of the season – the combination of brussels sprouts, butternut squash, beets, and walnuts makes for a hearty, satisfying dish that belongs on every table in the fall and winter.
4.96 from 24 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Beets, Brussels Sprouts, Butternut Squash
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2 Servings
Calories: 422kcal
Author: Laura

Ingredients

  • 1 cup brussels sprouts stems removed, halved
  • 1 cup butternut squash cubed
  • 2 tablespoons olive oil
  • Salt and pepper for seasoning
  • 2 medium beets pre-cooked and cubed
  • 2 tablespoons walnuts toasted and chopped
  • 2 tablespoons dried cranberries
  • 1/3 cup balsamic vinegar
  • 2 tablespoons honey

Instructions

  • Preheat the oven to 375° F. Line a baking tray with a piece of parchment paper.
  • In a bowl, combine the halved brussels sprouts and cubed butternut squash. Toss with olive oil, salt and pepper. Pour the mixture onto the baking tray and roast for 20-25 minutes until tender.
  • In a small saucepan, mix together the balsamic vinegar and honey. Heat over medium heat until reduced by half. Remove from heat.
  • When the vegetables are done, toss them with the walnuts, dried cranberries, and balsamic honey glaze before serving.

Notes

You can use a store-bought balsamic glaze instead of making your own with the balsamic vinegar and honey.

Nutrition

Calories: 422kcal | Carbohydrates: 58g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 90mg | Potassium: 794mg | Fiber: 7g | Sugar: 43g | Vitamin A: 7802IU | Vitamin C: 56mg | Calcium: 89mg | Iron: 3mg

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Roasted vegetables in a bowl

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