Roasted Winter Vegetables

These roasted winter vegetables add so much sweetness and beauty to your holiday table. They are a perfect side and so simple to make. A perfect pairing with our Blue Goose Roasted Stuffed Chicken 


1 small acorn squash, cut in 1/4 inch rounds, seeds removed

2 small sweet potatoes, cut into 1/4 inch thick wedges

1 medium red onion, quartered

1 medium sweet onion quartered

1 medium yellow beet, quartered

1 medium red or candied beet, quartered

6 small heirloom carrots, peeled

2 whole garlic, tops sliced to expose garlic

1 tbsp. olive oil

2 tbsp. maple syrup

1 tsp. salt

1/2 tsp. fresh ground pepper


Preheat oven to 425 degrees and line a large baking sheet with parchment paper.

In a large bowl, toss all ingredients together.

Spread on baking sheet and bake in preheated oven for 35-40 minutes stirring occassionally until all vegetables have softened and caramelized. 

SERVINGS 4 -6 | PREP & COOK TIME 1 hour.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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