Colorful Winter Roasted Vegetables

4.96 from 24 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: American

Keyword: Beets, Brussels Sprouts, Butternut Squash

Servings: Servings

Calories: 422kcal

Author: Laura Lynch

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

US Customary - Metric

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.
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.

Nutrition