Roasted Winter Vegetables

Roasted Winter Vegetables

Serves 4 5 minute prep time

Roasted winter vegetables are such a staple for comfort foods in the colder months. This fragrant blend of onions, squash, and thyme will fill your home with delicious smells and serve as the perfect side dish to any dinner. Want a guide on how to perfectly roast vegetables? Check out How to Roast All the Veggies for a comprehensive how-to.

A tip on pearl onions: frozen pearl onions come peeled, hallelujah, but can be hard to find at most grocery stores. If you can’t find frozen pearl onions, bring a pot of water to a boil and slice the root ends off the pearl onions. Once boiling, add your pearl onions and boil for less than a minute. Drain and rinse with cold water. Pinch stem end of onion and the onion will pop right out of the skin.


  • 2 cups cipollini onions, frozen pearl onions, or 2 medium red onions
  • 4 Tbsp coconut oil or extra virgin olive oil
  • 1 Tbsp red wine vinegar (or other vinegar)
  • Salt and pepper, to taste
  • 1 delicata or acorn squash
  • 1 Tbsp maple syrup
  • Pinch of cinnamon
  • 2 to 4 sprigs of thyme
  • 1 bunch (4 to 6) carrots
  • 2 to 3 cups Brussels sprouts
  • 1 lemon


  • Preheat oven to 425° F and grab two medium sheet pans.

  • Trim ends off and peel onions. If using cipollini or pearl onions, leave them whole. If using red onions, cut into quarters. In a large bowl, toss onions with one tablespoon coconut oil, vinegar, and season with salt and pepper. Add onions to first sheet pan.

  • Cut ends off squash and in half. Remove seeds and slice squash into 1/3 to 1/2 inch slices. Using the same bowl, toss squash in one tablespoon oil, and season with cinnamon, salt, and pepper. Arrange squash on first sheet pan next to onions. Place first sheet pan in oven.

  • In the meantime, cut carrots in half and trim greens to about one inch. Toss carrots with one tablespoon coconut oil, one tablespoon maple syrup, thyme sprigs, cinnamon, salt, and pepper. Add carrots to second sheet pan, add to oven and bake for an additional 15 minutes.

  • Trim the Brussels sprouts. Cut the Brussels sprouts and lemon in half. Toss the Brussels sprouts and lemon in 1 tablespoon coconut oil, and salt and pepper. Add to second sheet pan and flip all vegetables. Bake 30 to 40 minutes for the first tray and 20 to 25 minutes for the second tray, flipping the vegetables halfway through. Remove once Brussels sprouts and onions are caramelized and squash and carrots are tender and crispy.

  • To serve, toss Brussels sprouts in roasted lemon and arrange all vegetables on a large platter.