Winter Harvest Roasted Vegetables – butternut squash, okra and brussels sprouts are hearty roasted vegetables that are easy to prepare and perfect for a crowd.
I hope everyone had a lovely Thanksgiving. Like almost everyone, it’s my second favorite holiday 😉 Austin and I are thankful for a long weekend spent with family and good friends. We laughed, we cooked, we ate, we drank, we ate and then we ate some more. It was a great weekend, no regrets. But HOLY COW we realized that we are 90 days out from the wedding. Time to hit the refresh button so Mission Wedding Bod “re-commences” NOW.
Roasted vegetables create a flavorful, healthy side dish
Austin and I roast vegetables probably three nights a week; we love everything from roasted broccoli and tomatoes to asparagus. But over the last several months, we have become obsessed with roasted butternut squash. Something about caramelized butternut squash makes me feel all warm and fuzzy inside. I don’t care if November is nearly over, I’ll be eating it all winter long. Add onion, okra and brussels and GAME OVER.
The best part of this recipe is that all the veggies are piled onto a sheet pan and placed into the oven for 45 minutes. So simple! You can substitute nearly any veggie you like, making this recipe is extremely versatile. Start the oven when you get home from work so by dinnertime, you’ll have a colorful, healthy side and zero guilt!
I recommend serving these roasted vegetables with chicken or pork… you can even top leftovers with a fried egg for a savory breakfast bowl. If you try my recipe, post a picture on Instagram and tag me @bluecheesebungalow. This colorful tray is insta-worthy for sure!
Winter Harvest Roasted Vegetables
Ingredients
- 12 ounces okra (chopped into 1 inch pieces)
- 16 ounces brussels sprouts (bottom ends trimmed and halved)
- 3 cups butternut squash (diced into 1 inch pieces)
- 1 small red onion (diced into 1 inch pieces)
- 3 tablespoons olive oil
- 3 sprigs fresh thyme
- salt and pepper to taste
Instructions
- 1. Preheat oven to 375 degrees.
- 2. Grease a large cookie sheet with non-stick cooking spray.
- 3. Chop all vegetables and add them to a large mixing bowl. Add thyme leaves, olive oil and salt and pepper to bowl. Using a large spoon, toss the vegetables until evenly coated in oil.
- 4. Spread vegetables evenly onto cookie sheet. Roast for 45-50 minutes in preheated oven, tossing halfway through.
- 5. Serve warm.
- 6. Optional*** sprinkle toasted pecans and dried cranberries over vegetables before serving.
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