Name: Savory Batch-Cooked Winter Vegetable Medley with Garlic and Rosemary Recipe
Prep time: 15 min
Cook time: PT-492174H50M52S
Total time: PT-492174H50M52S
Cuisine: American
Ingredients: 2 large carrots, peeled and cut into 2 cm chunks; 2 parsnips, peeled and cut into 2 cm chunks; 1 medium butternut squash, peeled, seeded, cubed; 2 red onions, cut into wedges; 1 bulb fennel, sliced; 3 cloves garlic, minced; 3 Tbsp olive oil; 2 tsp fresh rosemary, chopped; 1 tsp kosher salt; ½ tsp black pepper

Description

A flavorful and hearty winter vegetable medley featuring carrots, parsnips, butternut squash, red onions, and fennel, roasted with garlic and fresh rosemary. Perfect as a nutritious side dish or batch-cooked meal prep option, this recipe highlights the natural sweetness and caramelization of root vegetables, seasoned with aromatic herbs and olive oil.

Ingredients

Scale

Vegetables

2 large carrots, peeled and cut into 2 cm chunks
2 parsnips, peeled and cut into 2 cm chunks
1 medium butternut squash, peeled, seeded, cubed
2 red onions, cut into wedges
1 bulb fennel, sliced

Seasoning

3 cloves garlic, minced
3 Tbsp olive oil
2 tsp fresh rosemary, chopped
1 tsp kosher salt
½ tsp black pepper

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Instructions

Preheat Oven: Preheat your oven to 200 °C (400 °F) to prepare for roasting the vegetables evenly and achieving caramelization.
Toss Vegetables: In a large bowl, combine the carrots, parsnips, butternut squash, red onions, and fennel. Add the minced garlic, olive oil, chopped rosemary, kosher salt, and black pepper. Toss everything thoroughly until the vegetables are well coated with oil and seasonings.
Arrange on Baking Sheets: Spread the coated vegetables evenly on two parchment-lined rimmed baking sheets. Make sure to place them in a single layer to ensure even roasting.
Roast: Place the baking sheets in the preheated oven and roast for 40 to 45 minutes. Stir the vegetables once halfway through the cooking time to promote even caramelization and tenderness.
Cool and Store: Once roasted and tender, allow the vegetables to cool completely. Portion them into airtight containers and refrigerate for up to 4 days or freeze for up to 3 months for convenient meal prep.

Notes

Ensure vegetables are cut into uniform chunks for even cooking.
Use fresh rosemary for the best flavor, but dried rosemary can substitute in a pinch (reduce quantity to 1 tsp).
Opt for parchment paper on baking sheets to prevent sticking and make cleanup easier.
Stirring halfway through roasting enhances caramelization and prevents burning.
Batch cook and freeze in individual portions for quick meals during busy weeks.