Name: Savory Batch-Cooked Winter Vegetable Medley with Garlic and Rosemary Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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 hearty and flavorful winter vegetable medley roasted to perfection with garlic and fresh rosemary. This savory batch-cooked dish combines carrots, parsnips, butternut squash, red onions, and fennel, offering a warm, caramelized side ideal for cozy meals. Easily prepared in advance and perfect for meal prep, it delivers comforting autumn and winter flavors in every bite.

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 at the ideal temperature for caramelization and tenderness.
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 all the pieces are evenly coated with the oil and seasonings.
Arrange on Baking Sheets: Spread the coated vegetables out in a single layer on two parchment-lined rimmed baking sheets. Ensuring a single layer helps the vegetables roast evenly without steaming.
Roast Vegetables: Place the trays in the preheated oven and roast for 40 to 45 minutes. Halfway through cooking, stir the vegetables once to promote even caramelization and cooking. Roast until the vegetables are tender and have developed a golden, caramelized exterior.
Cool and Store: Once roasted, let the vegetables cool completely at room temperature. Portion them into airtight containers. You can refrigerate for up to 4 days or freeze for up to 3 months for convenient future meals.

Notes

Ensure vegetables are cut to uniform sizes for even cooking.
Use fresh rosemary for the best aromatic flavor.
Allow vegetables to cool completely before storing to prevent condensation inside containers.
This dish is perfect for batch cooking and meal prep.
Feel free to substitute or add other root vegetables like sweet potatoes or turnips based on preference.