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I love simple roasted vegetables in winter – I could eat roasted parsnips every night of the week – and these simple Roasted Brussels Sprouts, Squash, and Parsnips are one of my favorite simple roasted side dishes. I like to double the garlic and sometimes top it all off with some zhoug sauce or chimichurri – it’s perfect alongside beef tenderloin for a dinner party, or with roast chicken for a cozy night in.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
How to Roast Brussels Sprouts, Squash, and Parsnips
To make this recipe, we will need the following ingredients:
- Parsnips: Earthy, sweet, and nutty; creamy texture with crisp edges; balances bitterness and adds subtle sweetness.
- Brussels Sprouts: Slightly bitter, nutty flavor; tender with crispy, charred edges; provides a hearty, savory base.
- Butternut Squash: Sweet, buttery, and nutty; soft and velvety; adds vibrant color and natural sweetness.
- Onion: Sweet and caramelized when roasted; soft texture; enhances depth of flavor.
- Garlic: Bold and savory; slightly crispy or melds into the dish; adds umami and aromatic intensity.
- Olive Oil: Rich and fruity; ensures even roasting and caramelization; helps crisp vegetables.
- Dried Italian Herbs: Herbaceous and earthy; enhances savory profile with complexity.
- Salt and Pepper: Balances and enhances flavors; ties all ingredients together.
Once you’ve gathered your ingredients, we will use the following process:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the vegetables: Peel and slice the parsnips into thin rounds or half-rounds. Trim and halve the Brussels sprouts. Peel and cube the butternut squash. Dice the onion and mince the garlic.
- Season the vegetables: In a large mixing bowl, combine the parsnips, Brussels sprouts, squash, onion, and garlic. Drizzle with olive oil and sprinkle with dried Italian herbs, salt, and pepper. Toss until all vegetables are evenly coated.
- Spread the vegetables on the prepared baking sheet in a single layer, ensuring they aren’t overcrowded for proper roasting.
- Roast in the oven for 25–30 minutes, stirring halfway through, until the vegetables are golden brown and tender.
- Serve the roasted vegetables warm, adjusting seasoning with additional salt and pepper if needed.
Tips and Tricks to Perfect Roasted Vegetables
Cut Evenly: Ensure all vegetables are cut into similar-sized pieces so they roast evenly. Smaller pieces will crisp up, while larger ones stay tender.
Don’t Overcrowd the Pan: Spread the vegetables in a single layer with space between them. Overcrowding causes steaming instead of roasting, which prevents crisp edges.
Preheat the Oven Properly: Make sure your oven is fully preheated to 400°F (200°C) before putting the vegetables in for consistent cooking and caramelization.
Toss Thoroughly: Coat the vegetables evenly with olive oil, herbs, and seasoning to ensure balanced flavor throughout.
Stir Halfway: Flip or stir the vegetables about 15 minutes into roasting. This promotes even browning on all sides.
Use High-Quality Olive Oil: A good-quality olive oil enhances the flavor and helps achieve crispy, caramelized edges.
Customize the Seasoning: Experiment with different spices or herbs such as paprika, cumin, thyme, or rosemary for unique flavor twists.
Add Garlic Later: If you prefer your garlic to stay aromatic without burning, add it during the last 10–15 minutes of roasting.
Check Doneness Early: Keep an eye on the vegetables toward the end of the cooking time to prevent over-roasting or burning.
Broil for Extra Crispiness: For crispy edges, switch to the broil setting for the last 2–3 minutes, watching closely to avoid burning.
Enhance with Finishing Touches: Brighten the flavors with a squeeze of lemon juice, a drizzle of balsamic glaze, or a sprinkle of Parmesan cheese before serving.
Serve Fresh: Serve the roasted vegetables immediately for the best texture and flavor. Reheating can make them soggy.
Batch Cook with Two Trays: If making a large batch, use two trays and rotate them halfway through for even roasting.
FAQs
Yes! You can peel, chop, and season the vegetables up to a day in advance. Store them in an airtight container in the refrigerator until ready to roast.
This usually happens when the pan is overcrowded. Spread the vegetables out on the baking sheet, leaving space between them to allow proper roasting and prevent steaming.
While fresh vegetables yield the best texture, you can use frozen ones in a pinch. Thaw and pat them dry thoroughly before roasting to minimize excess moisture.
Absolutely! Sweet potatoes, carrots, zucchini, or beets are great substitutes or additions. Just ensure all vegetables are cut to similar sizes for even cooking.
You can substitute with a mix of oregano, basil, thyme, or rosemary, or use fresh herbs for a more vibrant flavor.
The recipe is naturally vegan and gluten-free! Just ensure any optional toppings like cheese are replaced with vegan or gluten-free alternatives if needed.
Yes! Roast the vegetables in batches at 375°F (190°C) for about 15–20 minutes, shaking the basket halfway through for even cooking.
Reheat in a preheated oven at 375°F (190°C) for 10–15 minutes to restore some of the crispiness. Avoid microwaving as it can make the vegetables soggy.
You can reduce the amount of oil, but make sure to toss the vegetables well to coat them evenly, or use a cooking spray for lighter coverage. Keep in mind that oil helps with caramelization and crisping.
What to Serve with Roasted Parsnips, Squash, and Brussels Sprouts
Roasted Brussels, Parsnips, and Squash
Ingredients
- 3 large parsnips, peeled and sliced into thin rounds or half-rounds
- 1 lb brussels sprouts, trimmed and cut in half
- 1 lb butternut squash, peeled and cut into cubes
- 1 onion, diced
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried Italian herbs
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare Vegetables:
- Peel and slice the parsnips into thin rounds or half-rounds.
- Trim and halve the Brussels sprouts.
- Peel and cube the butternut squash.
- Dice the onion and mince the garlic.
- Season Vegetables:
- In a large mixing bowl, combine the parsnips, Brussels sprouts, squash, onion, and garlic.
- Drizzle with olive oil and sprinkle with dried Italian herbs, salt, and pepper. Toss until all vegetables are evenly coated.
- Roast:
- Spread the seasoned vegetables evenly on the prepared baking sheet in a single layer. Avoid overcrowding to ensure proper roasting.
- Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the vegetables are golden brown and tender.
- Serve:
- Transfer the roasted vegetables to a serving dish. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve warm as a side dish or vegetarian main.
