18 Cozy Winter Vegetable Recipes Hearty

As the winter chill sets in, there’s nothing quite like warming up with a plate full of hearty, seasonal vegetables. Our roundup of 18 Cozy Winter Vegetable Recipes is your go-to guide for turning the season’s best produce into comforting, delicious meals. Whether you’re craving a quick weeknight dinner or a slow-cooked favorite, these dishes promise to keep you cozy all season long. Let’s dive in!

Roasted Root Vegetable Medley

There’s something incredibly satisfying about a tray of roasted root vegetables, their edges caramelized to perfection, ready to bring warmth to your table.

Ingredients

• 2 cups carrots, peeled and cut into 1-inch pieces
• 2 cups parsnips, peeled and cut into 1-inch pieces
• 2 cups sweet potatoes, peeled and cut into 1-inch cubes
• 1 cup red onion, cut into 1-inch wedges
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss the carrots, parsnips, sweet potatoes, and red onion with olive oil, salt, black pepper, dried thyme, and garlic powder until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they’re not overcrowded to allow for proper roasting.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and their edges are golden and slightly crispy.

The magic of this medley lies in the thyme and garlic powder, which elevate the natural sweetness of the roots without overpowering them.

Tip: For an extra touch of sweetness, drizzle the roasted vegetables with a tablespoon of maple syrup before serving.

Creamy Butternut Squash Soup

Nothing says comfort like a bowl of creamy butternut squash soup, especially when it’s packed with warm spices and a velvety texture that hugs your spoon.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste

Instructions

1. Preheat a large pot over medium heat. Add 2 tbsp olive oil, then sauté the diced onion until translucent, about 5 minutes. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
2. Add the cubed butternut squash and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
3. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
4. Stir in 1/2 cup heavy cream, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg. Season with salt and pepper to taste. Heat through for another 5 minutes.

The secret to this soup’s irresistible creaminess? A generous swirl of heavy cream and a hint of nutmeg that elevates the squash’s natural sweetness.

Tip: For an extra layer of flavor, try roasting the butternut squash cubes with a drizzle of olive oil and a pinch of salt at 400°F for 25 minutes before adding them to the soup.

Braised Red Cabbage with Apples

Transform your side dish game with this sweet and tangy Braised Red Cabbage with Apples, a vibrant addition to any meal that’s as nutritious as it is colorful.

Ingredients

• 1 medium red cabbage, thinly sliced
• 2 large apples, peeled, cored, and sliced
• 1 small onion, thinly sliced
• 2 tbsp butter
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1/2 tsp salt
• 1/4 tsp ground cloves
• 1/2 cup water

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the red cabbage and apples to the pot, stirring to combine with the onions.
3. Pour in the apple cider vinegar, brown sugar, salt, and ground cloves, stirring well to coat the cabbage and apples evenly.
4. Add the water, then cover the pot and reduce the heat to low. Simmer for 45 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded together.

The magic of this dish lies in the balance of sweetness from the apples and brown sugar against the sharpness of the vinegar, creating a side that’s anything but ordinary.

Tip: For an extra layer of flavor, try adding a splash of red wine with the water.

Garlic Mashed Cauliflower

Looking for a creamy, comforting side that’s lighter than traditional mashed potatoes? This Garlic Mashed Cauliflower is a game-changer, blending rich flavors with a healthier twist.

Ingredients

• 1 large head cauliflower, cut into florets
• 4 cloves garlic, minced
• 3 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh chives, chopped (for garnish)

Instructions

1. Steam the cauliflower florets in a large pot with a steamer basket over boiling water for 10 minutes, or until very tender.
2. While the cauliflower steams, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
3. Drain the cauliflower well and transfer to a food processor. Add the garlic butter, heavy cream, salt, and black pepper. Process until smooth.
4. Transfer the mixture to a serving bowl and stir in the Parmesan cheese until well combined.
5. Garnish with fresh chives before serving.

The secret to this dish’s velvety texture? Processing the cauliflower while it’s still warm ensures a smooth, lump-free mash that’s irresistibly creamy.

Tip: For an extra flavor boost, roast the garlic before adding it to the butter. It deepens the taste and adds a subtle sweetness.

Sweet Potato and Kale Hash

Start your morning with a vibrant Sweet Potato and Kale Hash that’s as nutritious as it is delicious, perfect for fueling your day.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 bunch kale, stems removed and leaves chopped
• 1 small onion, diced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 2 cloves garlic, minced
• 4 eggs (optional for serving)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and onion, cooking for 10 minutes, stirring occasionally, until the sweet potatoes begin to soften.
2. Add minced garlic, salt, black pepper, and smoked paprika to the skillet. Stir to combine and cook for another 2 minutes until fragrant.
3. Add chopped kale to the skillet, stirring until it begins to wilt, about 3 minutes. Cover the skillet and let cook for 5 more minutes, or until the sweet potatoes are tender and the kale is fully wilted.
4. If using eggs, make four wells in the hash and crack an egg into each. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.

The smoky paprika and sweet potatoes create a comforting base, while the kale adds a fresh, slightly bitter contrast that wakes up the whole dish.

Tip: For a crispier hash, let it cook undisturbed for a few minutes before stirring.

Parsnip and Carrot Puree

This Parsnip and Carrot Puree is a silky, sweet side dish that brings a comforting elegance to any dinner table.

Ingredients

• 2 large parsnips, peeled and chopped
• 2 large carrots, peeled and chopped
• 2 tbsp unsalted butter
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

Instructions

1. In a large pot, cover the parsnips and carrots with water and bring to a boil. Reduce heat to medium and simmer for 20 minutes, or until very tender.
2. Drain the vegetables and return them to the pot. Add the butter, heavy cream, salt, pepper, and nutmeg.
3. Using an immersion blender, puree the mixture until completely smooth. Alternatively, transfer to a blender and puree in batches.
4. Serve warm, garnished with a sprinkle of nutmeg if desired.

The subtle sweetness of parsnips paired with the earthiness of carrots creates a puree that’s both luxurious and surprisingly simple to make.

Tip: For an extra layer of flavor, roast the parsnips and carrots before pureeing to deepen their natural sweetness.

Brussels Sprouts with Bacon and Chestnuts

Transform humble Brussels sprouts into a show-stopping side with the rich flavors of bacon and the sweet crunch of chestnuts.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 1/2 cup roasted chestnuts, roughly chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp maple syrup

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20 minutes, stirring halfway through, until they’re golden and crispy at the edges.
4. While the sprouts roast, cook the chopped bacon in a skillet over medium heat until crispy, about 5 minutes. Drain on paper towels.
5. Remove the Brussels sprouts from the oven. Drizzle with 1 tbsp maple syrup, then add the crispy bacon and chopped chestnuts. Toss gently to combine.
6. Return to the oven for 5 more minutes to warm everything through and let the flavors meld.

The magic of this dish lies in the contrast between the crispy Brussels sprouts, smoky bacon, and the unexpected sweetness of chestnuts, making it a memorable addition to any meal.

Tip: For an extra layer of flavor, toast the chestnuts in a dry skillet for a couple of minutes before adding them to the dish.

Winter Vegetable Stir-Fry

Warm up your winter evenings with this vibrant Winter Vegetable Stir-Fry, packed with seasonal veggies and a savory sauce that clings perfectly to every bite.

Ingredients

• 2 tbsp olive oil
• 1 cup chopped carrots
• 1 cup chopped broccoli florets
• 1 cup sliced Brussels sprouts
• 1 cup diced butternut squash
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add carrots, broccoli, Brussels sprouts, and butternut squash. Stir-fry for 5 minutes until vegetables start to soften.
2. Add 2 cloves minced garlic, 1 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp grated ginger, and 1/2 tsp red pepper flakes. Continue to stir-fry for another 5 minutes, until the vegetables are tender-crisp and the sauce is evenly distributed.
3. Season with salt to taste, then remove from heat.

The magic of this stir-fry lies in the sweet and spicy glaze that transforms simple winter veggies into a dish with layers of flavor. It’s a quick way to bring warmth and color to your table.

Tip: For an extra crunch, sprinkle with toasted sesame seeds before serving.

Beet and Goat Cheese Salad

This Beet and Goat Cheese Salad is a vibrant, flavor-packed dish that’s as pleasing to the eye as it is to the palate, perfect for adding a splash of color to your dinner table.

Ingredients

• 4 medium beets, trimmed and scrubbed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 2 tbsp balsamic vinegar
• 1 tbsp honey

Instructions

1. Preheat your oven to 400°F. Toss the beets with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Wrap them in foil and roast for 45 minutes until tender. Let cool, then peel and slice.
2. In a large bowl, combine the mixed greens, sliced beets, crumbled goat cheese, and chopped walnuts.
3. In a small bowl, whisk together balsamic vinegar and honey. Drizzle over the salad and toss gently to combine.

The combination of earthy beets, creamy goat cheese, and crunchy walnuts creates a delightful contrast in every bite, while the honey-balsamic dressing adds a sweet and tangy finish.

Tip: For an extra layer of flavor, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before adding them to the salad.

Spicy Roasted Carrot Soup

Warm up your kitchen with this Spicy Roasted Carrot Soup, a vibrant blend of sweet carrots and a kick of heat that’s perfect for chilly evenings.

Ingredients

• 2 lbs carrots, peeled and chopped into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tbsp honey

Instructions

1. Preheat your oven to 400°F. Toss the carrots with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for another minute.
3. Add the roasted carrots and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and honey, then season with the remaining 1/2 tsp salt and 1/4 tsp black pepper.
5. Simmer for another 5 minutes, then serve hot. The honey’s sweetness perfectly balances the cayenne’s heat, creating a soup with layers of flavor.

Tip: For an extra smooth texture, strain the soup through a fine mesh sieve after blending.

Leek and Potato Gratin

This Leek and Potato Gratin is the ultimate comfort food, with layers of tender potatoes and sweet leeks baked in a creamy, cheesy sauce.

Ingredients

• 2 large leeks, white and light green parts only, thinly sliced
• 2 lbs Yukon Gold potatoes, thinly sliced
• 1 1/2 cups heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F. Butter a 9×13 inch baking dish.
2. In a large bowl, toss the sliced leeks and potatoes with the minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg.
3. Layer half of the potato and leek mixture in the prepared dish. Pour 3/4 cup of heavy cream over the top and sprinkle with 1/2 cup of Gruyère cheese.
4. Add the remaining potato and leek mixture, pour the remaining 3/4 cup of heavy cream over the top, and sprinkle with the remaining 1/2 cup of Gruyère cheese and 1/2 cup of Parmesan cheese.
5. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.

The magic of this gratin lies in the nutmeg-kissed cream that seeps into every layer, creating a dish that’s rich yet surprisingly light.

Tip: For an extra crispy top, broil the gratin for the last 2-3 minutes of baking.

Savory Pumpkin Risotto

Embrace the cozy flavors of fall with this Savory Pumpkin Risotto, a creamy dish that’s as comforting as it is colorful.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 cup pumpkin puree
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp unsalted butter
• 2 tbsp fresh sage, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in Arborio rice, coating it with the oil and onion mixture, for 2 minutes.
3. Begin adding warm broth, one ladle at a time, stirring constantly until each addition is absorbed before adding the next, about 20 minutes total.
4. Mix in pumpkin puree, Parmesan cheese, salt, black pepper, and nutmeg. Cook for another 5 minutes until the risotto is creamy.
5. Remove from heat and stir in butter and fresh sage until the butter is melted and well incorporated.

The secret to this risotto’s velvety texture lies in the slow addition of broth, allowing each grain of rice to release its starches gradually.

Tip: For an extra layer of flavor, toast the sage leaves in a dry pan until crisp and use them as a garnish.

Turnip and Potato Mash

This Turnip and Potato Mash is a comforting side dish that brings a subtle sweetness from the turnips, perfectly balanced with the creamy texture of potatoes.

Ingredients

• 2 large turnips, peeled and cubed
• 2 large potatoes, peeled and cubed
• 4 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Place the turnips and potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes, or until both are fork-tender.
2. Drain the vegetables and return them to the pot. Add the unsalted butter, heavy cream, salt, black pepper, and garlic powder.
3. Mash the mixture with a potato masher or blend with an electric mixer until smooth and creamy. Adjust seasoning to taste.

The secret to this mash’s irresistible flavor is the combination of garlic powder and black pepper, which elevates the natural sweetness of the turnips without overpowering them.

Tip: For an extra creamy texture, warm the heavy cream before adding it to the mash.

Caramelized Onion and Squash Tart

This Caramelized Onion and Squash Tart is a showstopper that balances sweet, savory, and buttery flavors in every bite, perfect for impressing guests or treating yourself to a gourmet meal at home.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 1 small butternut squash, peeled and thinly sliced
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Gruyère cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan, then trim the edges. Prick the bottom with a fork and chill in the fridge while you prepare the filling.
2. Heat olive oil in a large skillet over medium heat. Add the onions and cook for 10 minutes, stirring occasionally, until softened. Stir in the balsamic vinegar, sugar, salt, and pepper. Continue cooking for another 10 minutes until the onions are caramelized.
3. Arrange the butternut squash slices over the chilled pastry, overlapping slightly. Spread the caramelized onions evenly over the squash, then sprinkle with Gruyère cheese.
4. Brush the edges of the pastry with the beaten egg. Bake for 25 minutes, or until the pastry is golden and the squash is tender.

The magic of this tart lies in the contrast between the crispy, flaky pastry and the melt-in-your-mouth squash and onions, with a hint of sweetness from the balsamic caramelization.

Tip: For an extra touch of elegance, drizzle the baked tart with a little more balsamic vinegar before serving.

Warm Lentil and Roasted Vegetable Salad

This Warm Lentil and Roasted Vegetable Salad is a hearty, flavorful dish that brings together the earthiness of lentils with the sweetness of roasted vegetables for a perfect meal any day of the week.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• 1 red bell pepper, diced
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender. Drain any excess water and set aside.
2. While the lentils cook, toss the sweet potato, red bell pepper, and red onion with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cumin, and 1/4 tsp smoked paprika. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
3. In a small bowl, whisk together the remaining 1 tbsp olive oil, balsamic vinegar, honey, remaining 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cumin, and 1/4 tsp smoked paprika to make the dressing.
4. In a large bowl, combine the cooked lentils, roasted vegetables, and dressing. Gently toss to coat everything evenly. Sprinkle with chopped fresh parsley before serving.

The magic of this salad lies in the contrast between the creamy lentils and the crispy, caramelized edges of the roasted vegetables, all brought together by a sweet and tangy dressing.

Tip: For an extra layer of flavor, let the salad sit for 10 minutes before serving to allow the dressing to soak into the lentils and vegetables.

Cabbage Roll Soup

This Cabbage Roll Soup brings all the comforting flavors of traditional cabbage rolls into a simple, one-pot wonder that’s perfect for busy weeknights.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium head cabbage, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 4 cups beef broth
• 1 cup uncooked long-grain white rice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, about 5 minutes. Drain excess fat.
2. Add the onion and garlic to the pot; cook until softened, about 3 minutes.
3. Stir in the chopped cabbage, diced tomatoes, tomato sauce, beef broth, rice, salt, black pepper, paprika, and dried thyme. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25 minutes, or until the rice is tender and the cabbage is soft.

The magic of this soup lies in how the rice thickens the broth, creating a hearty texture that’s reminiscent of the filling in a classic cabbage roll.

Tip: For a tangy twist, stir in a tablespoon of apple cider vinegar before serving.

Roasted Beet and Citrus Salad

Brighten up your table with this vibrant Roasted Beet and Citrus Salad, a perfect blend of earthy and zesty flavors that’s as beautiful as it is delicious.

Ingredients

• 3 medium beets, trimmed and scrubbed
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 oranges, peeled and sliced into rounds
• 1 grapefruit, peeled and sliced into rounds
• 1/4 cup chopped walnuts
• 2 tablespoons fresh mint leaves, chopped
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat oven to 400°F. Toss beets with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Wrap in foil and roast for 45 minutes until tender. Let cool, then peel and slice.
2. Arrange beet slices and citrus rounds on a platter. Sprinkle with chopped walnuts and mint.
3. In a small bowl, whisk together remaining 1 tablespoon olive oil, honey, and apple cider vinegar. Drizzle over the salad.

The contrast of sweet citrus and earthy beets, topped with a honey-vinegar dressing, creates a salad that’s both refreshing and satisfying.

Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding to the salad.

Herbed Roasted Winter Vegetables

Transform your winter meals with this vibrant mix of Herbed Roasted Winter Vegetables, a dish that brings warmth and color to any table.

Ingredients

• 2 cups cubed butternut squash (1-inch pieces)
• 2 cups halved Brussels sprouts
• 1 cup sliced carrots (1/2-inch thick)
• 1 cup diced parsnips (1/2-inch pieces)
• 3 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss butternut squash, Brussels sprouts, carrots, and parsnips with olive oil, rosemary, thyme, salt, and black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.
4. Sprinkle with Parmesan cheese right after removing from the oven, if using. Serve warm.

The magic of this recipe lies in the caramelization of the vegetables, which brings out their natural sweetness, perfectly balanced by the earthy herbs.

Tip: For an extra crispy finish, broil the vegetables for the last 2-3 minutes of cooking.

Conclusion

We hope these 18 cozy winter vegetable recipes bring warmth and heartiness to your table this season. Each dish is a celebration of comfort and flavor, perfect for home cooks looking to savor the best of winter produce. Don’t forget to try your favorites, share your thoughts in the comments, and spread the warmth by pinning this article on Pinterest. Happy cooking!