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
- Preheat Oven: Preheat oven to 200 °C (400 °F) to prepare for roasting the vegetables evenly.
- 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.
- 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.
- 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.
- 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.
