Description
This Honey Garlic Winter Vegetable Roast is a warm and cozy dish featuring a medley of butternut squash, baby potatoes, carrots, and Brussels sprouts roasted to perfection with a sweet and savory honey garlic glaze. Enhanced with herbs and spices, this easy-to-make recipe is perfect as a comforting side or a healthy main for chilly evenings.
Ingredients
Scale
Vegetables
- 2 cups butternut squash, peeled and cubed
- 2 cups baby potatoes, halved
- 1 1/2 cups carrots, sliced
- 1 1/2 cups Brussels sprouts, halved
Honey Garlic Glaze
- 3 tablespoons olive oil
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Garnish
- 1 tablespoon fresh rosemary or parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Vegetables: In a large mixing bowl, combine the butternut squash, halved baby potatoes, sliced carrots, and halved Brussels sprouts, ensuring they’re ready to be coated evenly.
- Make Honey Garlic Mixture: In a small bowl, whisk together the olive oil, honey, minced garlic, dried thyme, smoked paprika, salt, and black pepper to create a flavorful glaze.
- Coat Vegetables: Pour the honey garlic mixture over the vegetables and toss thoroughly so every piece is well coated with the savory-sweet sauce.
- Arrange for Roasting: Spread the coated vegetables in a single layer on the prepared baking sheet to ensure even roasting and caramelization.
- Roast the Vegetables: Place the baking sheet in the oven and roast for 30–35 minutes, stirring halfway through to promote even cooking and to develop tender, caramelized edges on the veggies.
- Garnish and Serve: Once roasted, remove the vegetables from the oven and sprinkle with fresh chopped rosemary or parsley for a burst of fresh herb flavor before serving.
Notes
- You can substitute fresh thyme for dried if preferred, adjusting quantity accordingly (use about 1 tablespoon fresh).
- For a vegan version, substitute honey with maple syrup or agave nectar.
- Ensure the vegetables are spread out in a single layer to avoid steaming instead of roasting.
- Use parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- Adjust seasoning to taste, adding more smoked paprika for a deeper smoky flavor if desired.
