Here's a tasty, healthy and festive looking roasted winter vegetable recipe that's perfect for the holidays or anytime.  It's light enough to compliment turkey, chicken or ham and yet, The Best Winter Vegetable Medley is able to hold it's own when served along side  beef.  This Winter Vegetable Medley has quickly become one of my favorite vegetable recipes earning a spot on my family Christmas dinner menu.

Roasted Winter Vegetable Medley: A New Holiday Dish

Traditional dishes are a wonderful thing.  However, changing things up a bit is not a bad idea either.  This year why not add a little zing into life and into your holiday dinner by adding this delicious Roasted Winter Vegetable Medley to your holiday dinner menu.  As one would expect of a winter vegetable medley, it has butternut squash, Brussels sprouts, and a little sweet potato, cranberries, roasted pecans, balsamic vinegar and goat cheese.  A truly festive look and flavor!

Make Ahead and Reheat

If you are wanting a side dish that you can make ahead of time, this dish works great for that.  Here's what you do:

Roast the vegetables and cranberries, then drizzle on balsamic vinegar and gently toss.  Place the cooked veges and cranberries in sealed container and refrigerate up to 2 days.  30 minutes before serving, place the entire contents of container onto a large parchment covered baking pan, spread out evenly.  Then place in preheated 350 degree oven for 15 to 20 minutes. Remove heated vegetables from oven and spoon into a large serving bowl.  Add the pecans and toss, sprinkle on the goat, then very gently toss a couple of times.  Over tossing will make the dish look a bit messy and less appealing.

Ingredients You Will Need for the Best Roasted Winter Vegetable Medley Recipe

• 3 to 4 cups butternut squash peeled, seeded & cut into 1" cubes
• 3 cups Brussels sprouts trimmed & cut into halves
• 1 small sweet potato peeled, & cut into 1" cubes
• 1 cup cranberries
• 1/3 cup olive oil
• 1/2 cup roasted pecan halves
• 4 to 7 tbsp goat cheese cut into 1/2" cubes
• 1-1/2 tsp Himalayan salt
• 1/2 tsp black and pink pepper
• 2 to 4 pinches red pepper flakes to taste
• 3 to 4 tbs Aged Balsamic Vinegar

Instructions:

Step 1: Peel and seed a medium sized butternut squash. Then cut into 1" sized cubes, place in large mixing bowl, set aside. Wash and trim Brussels sprouts. Cut into halves and place in large bowl with butternut.  Wash and peel sweet potato, cut into 1" cubes, add to bowl with sprouts and butternut.  Drizzle olive oil over vegetables in bowl, gently toss until all the vegetables are coated. Add cranberries to oil coated vegetables in bowl, lightly toss a couple more times.

Step 2: Pour oil coated vegetables and cranberries onto a large parchment covered baking pan. Spread out evenly until all the vegetables and cranberries are in a single layer, so they can all cook evenly.  Sprinkle, salt, pepper and pepper flakes over the top.

Step 3: Place in 400^o oven for approximately 50 minutes or until vegetables have dark golden-brown edges.

Step 4: Meanwhile, cut the goat cheese into 1/2" cubes, place in bowl and set aside.  Then measure the roasted pecan halves, place in a bowl and set aside.

Step 5: When vegetables are done, remove from oven.  Then immediately drizzle the balsamic vinegar over the vegetables. Gently toss the vegetables a couple of time while still on the pan with a spatula.

Step 6: Place the vegetables in a large, wide serving bowl.  Add pecan halves and goat cheese. Then with a large metal serving spoon gently toss the vegetables only 3 or 4 times. Do not over mix as it will cause the cooked vegetables to break down too much, effecting the appearance.

Printable Version of Recipe:

Print Recipe

Festive Winter Vegetable Medley

A delicious and healthy and festive looking side dish for the holidays

Prep Time15 mins

Cook Time50 mins

Course: Side Dish

Cuisine: American

Servings: 8 people

Ingredients

• 3 - 4 cups butternut squash peeled, seeded & cut into 1" cubes
• 3 cups Brussels sprouts trimmed & cut into halves
• 1 small sweet potato peeled, & cut into 1" cubes
• 1 cup cranberries
• 1/3 cup olive oil
• 1/2 cup roasted pecan halves
• 4 - 7 tbsp goat cheese cut into 1/2" cubes
• 1-1/2 tsp Himalayan salt
• 1/2 tsp pepper
• 2 - 4 pinches red pepper flakes to taste
• 3 - 4 tbs Aged Balsamic Vinegar

Instructions

• Peel and seed a medium sized butternut squash. Then cut into 1" sized cubes, place in large mixing bowl.
• Wash and trim Brussels sprouts. Cut into halves and place in large bowl with butternut.
• Wash and peel sweet potato. Cut into 1" cubes, add to bowl with sprouts and butternut.
• Drizzle olive oil over vegetables in bowl, gently toss until all the vegetables are coated.
• Add cranberries to oil coated vegetables in bowl, lightly toss a couple more times.
• Cover large baking pan with parchment paper. Pour contents of bowl onto pan, then spread out evenly until all the vegetables and cranberries are in a single layer. (Vegetables can touch one another, but should not be so crowded that they sit upon one another.)
• Sprinkle, salt, pepper and pepper flakes over the top.
• Bake in 400^o oven for approximately 50 minutes or until vegetables have dark golden brown edges.
• While vegetables are roasting in the oven, cut the goat cheese into 1/2" cubes, set aside.
• Measure out roasted pecan halves, set aside.
• When vegetables are done roasting, take out of oven then immediately drizzle the balsamic vinegar over the vegetables. Gently toss the vegetables a couple of time while on the pan with a spatula.
• Place the vegetables in a serving bowl, add the pecan halves and goat cheese. Then with a large metal serving spoon gently toss the vegetables only 3 or 4 times. Do not over mix.

Looking for More Winter Vegetable Recipes?

To me, nothing speaks comfort food like butternut.  I suppose it's the carbs that do it for me.  During the cold winter months of the upper Midwest region I typically put butternut or some type of winter vegetable 4 times a week.  That may seem like a lot to some, but when served with fresh greens too, I think it balances out well.  Anyway, I'm always on the look out for a tasty winter vegetable recipe.  Here are a few of my favorites.

Roasted Garlic Butternut Soup

Roasted Butternut Soup