There is something truly comforting about a warm, aromatic vegetable dish during the chilly months, which is why I absolutely adore sharing this Savory Batch-Cooked Winter Vegetable Medley with Garlic and Rosemary Recipe with you. It’s a delightful combination of earthy root vegetables and fragrant herbs, slow roasted to perfection until caramelized and tender. This medley is perfect as a hearty side or a nourishing main, and once you taste how the garlic and rosemary elevate the flavors, it will quickly become a staple in your winter cooking routine.

Ingredients You’ll Need

These simple, wholesome ingredients come together to create a perfect balance of taste, texture, and color in the medley. Each vegetable adds something unique, while the olive oil, garlic, and rosemary infuse the dish with rich, savory notes that you’ll find irresistible.

  • 2 large carrots: Peeled and cut into 2 cm chunks for a sweet, slightly crunchy texture that softens when roasted.
  • 2 parsnips: Also peeled and chopped to match the carrots, parsnips bring a subtle earthiness and creamy bite.
  • 1 medium butternut squash: Peeled, seeded, and cubed, this adds sweetness and a velvety softness when roasted.
  • 2 red onions: Cut into wedges, red onions become beautifully caramelized and add a hint of mild sharpness.
  • 1 bulb fennel: Sliced thinly, fennel lends a delicate anise flavor that brightens the whole medley.
  • 3 cloves garlic: Minced to infuse every bite with savory depth and aromatic warmth.
  • 3 Tbsp olive oil: Helps everything roast evenly, crisp up the edges, and meld the flavors together.
  • 2 tsp fresh rosemary: Chopped finely, this herb brings a fragrant pine-like note that complements the roasted vegetables beautifully.
  • 1 tsp kosher salt: Essential for seasoning and bringing out the natural sweetness of the vegetables.
  • ½ tsp black pepper: Adds just the right touch of heat to balance the medley’s richness.

How to Make Savory Batch-Cooked Winter Vegetable Medley with Garlic and Rosemary Recipe

Step 1: Preheat Your Oven

Start by setting your oven to 200 °C (400 °F). This temperature is perfect for roasting vegetables to tender, golden perfection without drying them out. It’s important to get the oven hot before your vegetables go in to ensure that lovely caramelization.

Step 2: Toss Vegetables with Aromatics and Seasonings

In a large bowl, combine the chopped carrots, parsnips, butternut squash, red onions, and fennel. Add the minced garlic, fresh rosemary, kosher salt, black pepper, and drizzle the olive oil over everything. Mix thoroughly, making sure each piece is evenly coated. This step is where the magic starts – the olive oil helps carry the herbs and spices, and it also helps the vegetables roast evenly and develop those beautiful crispy edges.

Step 3: Arrange on Baking Sheets

Line two rimmed baking sheets with parchment paper to prevent sticking and make cleanup a breeze. Spread the vegetables out in a single layer with space between pieces to allow hot air to circulate freely. Crowding the pan can steam the vegetables instead of roasting them, so don’t rush this step!

Step 4: Roast Until Tender and Caramelized

Place the sheets in the oven and roast the vegetables for 40 to 45 minutes. Halfway through, stir everything gently to turn and promote even cooking. You’ll notice the edges turning golden brown and the vegetables becoming tender but still holding their shape. This roasting process unlocks the natural sweetness and gives the medley its irresistible flavor.

Step 5: Cool and Store

Once roasted to perfection, remove the vegetables from the oven and let them cool completely. This allows flavors to settle. Then portion into airtight containers for storage. This Savory Batch-Cooked Winter Vegetable Medley with Garlic and Rosemary Recipe keeps beautifully in the fridge for up to 4 days and freezes well for up to 3 months, making it a perfect batch-cooked dish.

How to Serve Savory Batch-Cooked Winter Vegetable Medley with Garlic and Rosemary Recipe

Garnishes

To elevate the medley on your plate, consider sprinkling a pinch of flaky sea salt or finishing with fresh rosemary leaves for extra fragrance. A light drizzle of high-quality extra virgin olive oil or a squeeze of fresh lemon juice can brighten the flavors and add a fresh contrast to the savory depths.

Side Dishes

This vegetable medley shines alongside roast chicken, grilled steak, or pan-seared fish. It also pairs beautifully with creamy mashed potatoes or a warm grain like farro or quinoa to create a satisfying, balanced meal. For a vegetarian option, serve with a dollop of herbed yogurt or a crumbly cheese like feta.

Creative Ways to Present

If you want to get extra creative, try layering the roasted vegetables over creamy polenta for a rustic dish or folding them into warm whole-wheat pasta with a drizzle of browned butter. You can even toss the medley with some toasted nuts and fresh herbs for a hearty winter salad that tastes just as good warm or at room temperature.

Make Ahead and Storage

Storing Leftovers

Leftovers should be cooled thoroughly and stored in airtight containers to maintain freshness. This Savory Batch-Cooked Winter Vegetable Medley with Garlic and Rosemary Recipe will stay vibrant and develop even more flavor after a day or two in the fridge, making it an ideal make-ahead dish for busy weeknights.

Freezing

If you want to extend the life of your batch-cooked medley, freezing is a fantastic option. Portion it into freezer-safe bags or containers, removing as much air as possible to avoid freezer burn. When properly stored, the medley will keep well for up to 3 months and be ready whenever you need a quick, warming side dish.

Reheating

To reheat, simply warm the vegetables gently in a skillet over medium heat or bake them in the oven at 180 °C (350 °F) until heated through. Avoid microwaving if possible, as reheating slowly helps preserve the delightful roasted texture and flavor of the medley.

FAQs

Can I use other herbs instead of rosemary?

Absolutely! While rosemary is a classic pairing with roasted winter vegetables, thyme or sage also work beautifully and complement the earthy flavors well. Feel free to experiment with what you have on hand.

Is this recipe suitable for vegans?

Yes, definitely. This recipe relies on olive oil and fresh herbs for flavor, making it naturally vegan friendly. It’s a wholesome side dish that fits perfectly into plant-based diets.

How can I make this dish gluten-free?

Good news: this vegetable medley is naturally gluten-free as it contains only fresh vegetables, oil, and seasonings. Just make sure any side dishes you pair it with are also gluten free.

What’s the best way to peel butternut squash?

Use a sharp vegetable peeler or a small sharp knife to carefully remove the skin. Cutting it in half to scoop out the seeds first will make peeling and cubing easier and safer.

Can I add other vegetables to the medley?

Of course! Root veggies like sweet potatoes or beets work well, as do Brussels sprouts or cauliflower. Just adjust the cooking time as needed to ensure all vegetables roast evenly without burning.

Final Thoughts

I’m so excited for you to try this Savory Batch-Cooked Winter Vegetable Medley with Garlic and Rosemary Recipe because it truly captures the cozy flavors of the season in such a simple, satisfying way. Whether you’re batch cooking for the week ahead or looking for a versatile side to impress your family, this medley delivers on flavor, comfort, and ease. Once you taste the harmony of roasted garlic and fragrant rosemary woven through sweet carrots and creamy squash, you’ll keep coming back to this dish every winter.

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Savory Batch-Cooked Winter Vegetable Medley with Garlic and Rosemary Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 61 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A hearty and flavorful winter vegetable medley roasted with garlic and fresh rosemary. This batch-cooked dish features a mix of carrots, parsnips, butternut squash, red onions, and fennel, all caramelized to perfection, making it a perfect side or meal prep option for the colder months.


Ingredients

Scale

Vegetables

  • 2 large carrots, peeled and cut into 2 cm chunks
  • 2 parsnips, peeled and cut into 2 cm chunks
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 red onions, cut into wedges
  • 1 bulb fennel, sliced

Seasoning

  • 3 cloves garlic, minced
  • 3 Tbsp olive oil
  • 2 tsp fresh rosemary, chopped
  • 1 tsp kosher salt
  • ½ tsp black pepper


Instructions

  1. Preheat Oven: Preheat oven to 200 °C (400 °F) to prepare for roasting the vegetables evenly.
  2. Toss Vegetables with Seasoning: In a large bowl, combine carrots, parsnips, butternut squash, red onions, and fennel with olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper. Toss thoroughly to ensure all pieces are evenly coated with the seasoning.
  3. Arrange on Baking Sheets: Spread the seasoned vegetables on two parchment-lined rimmed baking sheets in a single layer. This helps them roast evenly and caramelize properly.
  4. Roast Vegetables: Roast in the preheated oven for 40 to 45 minutes. Stir the vegetables halfway through the roasting time to promote even cooking and browning until they are tender and richly caramelized.
  5. Cool and Store: Allow the roasted vegetables to cool completely before portioning them into airtight containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months for convenient meal prep.

Notes

  • For more intense flavor, you can increase fresh rosemary or add other herbs like thyme or sage.
  • If using frozen storage, allow vegetables to thaw in the refrigerator before reheating.
  • To reheat, use an oven or stovetop skillet to maintain their texture rather than microwaving.
  • Feel free to add other root vegetables like sweet potatoes or beets to customize this medley.

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