Roasted Winter Vegetables with Balsamic

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 55 min · vegetarian, gluten-free, dairy-free

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Ingredients

• 1/4 lb Brussels sprouts, halved
• 1/2 lb butternut squash, peeled and cubed
• 1 large parsnips
• 1 large red onion
• 3/4 tbsp olive oil
• 1/4 cup balsamic vinegar
• 1/4 tbsp honey
• 1/4 tbsp fresh rosemary, chopped
• 1/4 tsp fennel seeds, crushed
• 1/4 tsp garlic powder

Method (tap to check — screen stays awake)

1. Heat the oven to 425F with two sheet pans inside — starting on hot metal is the difference between roasted and steamed.
2. Peel the parsnips and cut them into 1/2-inch batons; cut the red onion into thick wedges. Stir together the house roasting salt: rosemary, crushed fennel seeds, garlic powder, 1 1/4 tsp kosher salt, and 1/2 tsp black pepper.
3. Toss the Brussels sprouts, butternut, parsnips, and onion with the olive oil and the roasting salt until every piece is coated.
4. Divide between the hot pans in a single layer, cut sides down. Roast 30-35 minutes, flipping the vegetables and rotating the pans halfway, until everything is browned at the edges and tender in the middle.
5. While they roast, simmer the balsamic and honey in a small saucepan over medium-low 8-10 minutes until reduced to about 3 tbsp of syrup that coats a spoon.
6. Pile the vegetables onto a platter and drizzle the balsamic syrup over the top in ribbons. Serve warm or at room temperature — it holds beautifully while the centerpiece rests.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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