Chef Maria Santos - Seasonal Cooking Specialist
👨‍🍳 Seasonal Cooking Expert

Recipe by Mitchell

🎓 15+ years culinary experience ⏰ Farm-to-table cooking specialist 🍽️ Nutrition-focused recipe developer

❤️ My Recipe Story

"I developed this recipe during a particularly cold winter when I wanted something that would warm both body and soul. After visiting a local farmers market and seeing the gorgeous array of winter vegetables, I was inspired to create a dish that would showcase their natural beauty and sweetness. The combination of roasting to bring out caramelization, adding cranberries for festive color, and finishing with goat cheese for creaminess came together perfectly on the first try, and it's been a winter staple ever since."

As a chef passionate about seasonal cooking, I believe in letting quality ingredients speak for themselves. My approach focuses on simple techniques that enhance natural flavors while creating visually stunning dishes. I've spent years perfecting roasting methods to achieve that perfect balance of tender interiors and caramelized edges.

View All Mitchell's Recipes →
Colorful roasted winter vegetables including Brussels sprouts, butternut squash, beets, and carrots topped with arugula, cranberries, and goat cheese on a rustic platter

Why This Roasted Vegetable Recipe Works

The key to exceptional roasted vegetables lies in understanding how high heat transforms them. When vegetables roast at 425°F, their natural sugars caramelize, creating complex flavors and appealing textures that simply can't be achieved through other cooking methods. The Brussels sprouts develop crispy outer leaves while staying tender inside, the butternut squash becomes creamy and sweet, and the beets intensify in both color and flavor. This isn't just cooking vegetables – it's elevating them.

The combination of ingredients in this recipe isn't arbitrary; each component serves a purpose. The balsamic vinegar adds acidity that balances the sweetness of the roasted vegetables and cranberries. The goat cheese provides creamy tanginess and protein, making this substantial enough to serve as a light main course. The fresh arugula, added at the end, contributes a peppery bite and keeps the dish from feeling too heavy. Together, these elements create a dish that's nutritionally complete and satisfying.

💡 Professional Tip

Cut all vegetables to approximately the same size (about 1-inch pieces) to ensure even cooking. Harder vegetables like beets and carrots can be cut slightly smaller than softer ones like Brussels sprouts since they take longer to cook through.

Frequently Asked Questions

Yes! Roast the vegetables up to 2 days ahead and store them in an airtight container in the refrigerator. When ready to serve, reheat them in a 375°F oven for 10-15 minutes until warmed through. Add the fresh arugula, goat cheese, and cranberries just before serving so they stay fresh and don't wilt or become soggy.

Absolutely! This recipe is very flexible. Try adding parsnips, sweet potatoes, cauliflower, or delicata squash. Just keep in mind that different vegetables have different roasting times, so you may need to add quicker-cooking vegetables like cauliflower later in the cooking process, or add slower-cooking vegetables like sweet potatoes earlier.

Feta cheese makes an excellent substitute with a similar tangy, salty flavor profile. You could also use shaved Parmesan, crumbled blue cheese, or omit the cheese entirely for a vegan version. For a dairy-free option, try sprinkling toasted nuts or seeds for added protein and texture.

Fresh cranberries work but require different handling. Toss them with a tablespoon of maple syrup or honey and add them during the last 10 minutes of roasting. They'll burst and become jammy rather than chewy like dried cranberries. Both versions are delicious but create different textures.

The vegetables should be fork-tender and show golden-brown caramelization on the edges. The Brussels sprouts should have crispy, slightly charred outer leaves. You should be able to easily pierce the butternut squash and carrots with a fork. If some vegetables are done before others, remove them and let the rest continue cooking.

This dish pairs beautifully with roasted chicken, grilled salmon, or pan-seared pork chops. For a vegetarian meal, serve it over quinoa or farro with a drizzle of tahini sauce. It's also excellent alongside roasted turkey for Thanksgiving or as part of a holiday buffet. The dish is substantial enough to serve as a main course for lunch when paired with crusty bread.

Yes! Simply omit the goat cheese and replace the honey (if using) with maple syrup. For added richness and protein, sprinkle toasted walnuts, pecans, or pumpkin seeds over the finished dish. You could also add a drizzle of tahini or cashew cream for creaminess.

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. Store the arugula separately and add fresh when reheating. The goat cheese can be stored with the vegetables. Reheat in a 350°F oven for 10-12 minutes or in the microwave in 30-second intervals. The vegetables may lose some crispiness when reheated but will still taste delicious.

Recipe Troubleshooting Guide

✅

Vegetables Are Soggy

Problem: The vegetables came out soft and steamed rather than crispy and caramelized.

Solution: This happens when vegetables are overcrowded on the baking sheet. They need space for air to circulate and moisture to evaporate. Use two baking sheets if needed, and make sure vegetables are in a single layer with space between pieces. Also ensure your oven is fully preheated to 425°F before adding the vegetables.

✅

Uneven Cooking

Problem: Some vegetables are burnt while others are still hard.

Solution: This occurs when vegetables are cut to different sizes. Cut everything to roughly 1-inch pieces for even cooking. If you must use different sizes, start with harder vegetables like beets and carrots, then add softer vegetables like Brussels sprouts 10 minutes later. Always stir vegetables halfway through cooking to ensure even browning.

✅

Burnt Cranberries

Problem: The dried cranberries turned dark and bitter.

Prevention: Dried cranberries contain sugar and burn easily at high temperatures. Only add them during the last 5 minutes of roasting, or add them after the vegetables come out of the oven to simply warm them with residual heat. If adding earlier, toss them in a tiny bit of water first to prevent burning.

✅

Vegetables Stick to Pan

Problem: The vegetables stuck to the baking sheet and lost their caramelized coating when removed.

Recovery: Always line your baking sheet with parchment paper or a silicone baking mat, and ensure vegetables are well-coated with oil before roasting. If vegetables do stick, let the pan cool slightly and use a metal spatula to gently scrape underneath. For very stubborn stuck-on bits, add a splash of water to the hot pan to create steam and loosen them.

✅

Beets Stain Everything

Problem: The red beets bled color onto all the other vegetables, making everything look pink.

Prevention: To prevent this, roast beets on a separate area of the baking sheet or on their own sheet. You can also wrap them in foil during roasting to contain the color, though this will steam them more than roast them. Alternatively, use golden beets which don't bleed color, or embrace the pink hue as part of the dish's rustic charm.

✅

Flavor Balance Issues

Too Sweet: If the dish tastes too sweet from the cranberries and vegetables, add a squeeze of fresh lemon juice and a pinch more salt to balance. You can also add more arugula for peppery bitterness.

Too Salty: If too salty (usually from the goat cheese), add more unsalted roasted vegetables, a drizzle of honey, or extra cranberries to balance. Fresh lemon juice can also help cut through saltiness.

Bland: If the dish lacks flavor, it likely needs more salt and acid. Add finishing salt, a drizzle of good balsamic vinegar, and freshly cracked black pepper. Make sure to season vegetables well before roasting, not just after.

Organized layout of raw ingredients including cubed butternut squash, halved Brussels sprouts, beets, carrots, red onion, olive oil, dried cranberries, and crumbled goat cheese on a light surface

Selecting the Best Winter Vegetables

Quality ingredients make all the difference in this simple recipe. When selecting Brussels sprouts, look for tight, compact heads that feel heavy for their size with bright green leaves. Avoid any with yellowing or loose leaves. For butternut squash, choose one with a hard, matte skin free from soft spots or cracks. The deeper the orange color, the richer and sweeter the squash will be. Pre-cut butternut squash from the grocery store is a huge time-saver and works perfectly for this recipe.

Beets should be firm with smooth skin and fresh-looking greens if still attached (save those greens for salads!). Carrots should snap when bent rather than bending limply, indicating freshness. For the red onion, choose one that feels solid and has papery skin with no soft spots. Using fresh, high-quality vegetables ensures you'll achieve that perfect caramelization and sweet, concentrated flavor that makes this dish special. Don't be afraid to mix and match vegetables based on what looks best at your market.

Essential Ingredient Notes

  • Brussels Sprouts: Choose small to medium Brussels sprouts as they're more tender and cook more evenly. Remove any loose or damaged outer leaves before halving. Cut them through the stem end so the leaves stay attached during roasting. If you have very large sprouts, quarter them instead of halving.
  • Butternut Squash: Peeling and cubing butternut squash can be challenging. Microwave the whole squash for 2-3 minutes to soften the skin slightly, making it easier to peel. Cut into 1-inch cubes for even cooking. You can also buy pre-cut squash to save significant prep time without sacrificing quality.
  • Goat Cheese: Use a soft, fresh goat cheese (chèvre) rather than aged varieties. Let it come to room temperature for easier crumbling. For even distribution, crumble the cheese between your fingers as you sprinkle it over the warm vegetables – the residual heat will slightly soften it for a creamier texture.
Golden-brown roasted vegetables on a baking sheet showing caramelized edges on Brussels sprouts, butternut squash, and carrots mid-way through cooking

Mastering the Art of Roasting

High-heat roasting is a technique that transforms humble vegetables into something extraordinary. The key is achieving the Maillard reaction – the chemical process that creates browning and complex flavors. At 425°F, the exterior of the vegetables caramelizes while the interior steams in its own moisture, creating that perfect contrast of crispy edges and tender centers. The vegetables must be dry before roasting (pat with paper towels if washed) and coated with enough oil to promote browning without making them greasy.

Don't skip the step of stirring vegetables halfway through cooking. This ensures even browning on multiple sides and prevents burning. The balsamic vinegar adds both acidity and additional sugars that help with caramelization, but it can burn if applied too heavily or if vegetables overlap. When the vegetables are done, they should show deep golden-brown color on the edges, and a fork should pierce them easily. Letting them rest for 5 minutes after roasting allows the flavors to settle and makes them easier to handle.

The Perfect Caramelization Technique

To achieve restaurant-quality caramelization, start with a fully preheated oven – use an oven thermometer to verify the temperature. Toss vegetables with oil until they're glossy but not dripping. Spread them in a single layer with at least half an inch between pieces. Don't touch them for the first 15-20 minutes – let them develop that golden crust undisturbed. When you stir halfway through, use a metal spatula to scrape up any stuck-on bits, which add incredible flavor to the finished dish.

Roasted Winter Vegetables with Cranberries and Goat Cheese

Prep 15 min
Cook 35 min
Serves 6-8 servings
Level Easy

📋 Ingredients

Main Vegetables

  • 3 tablespoons olive oil
    Extra virgin olive oil gives the best flavor
  • 2 tablespoons balsamic vinegar
    Use good quality balsamic for depth of flavor
  • 1 teaspoon salt
    Kosher or sea salt works best
  • 1/2 teaspoon black pepper
    Freshly ground for best flavor
  • 1/2 teaspoon dried thyme
    Or use 1 teaspoon fresh thyme leaves
  • 1 tablespoon honey (optional)
    For finishing drizzle and extra sweetness

Finishing Ingredients

  • 2 cups Brussels sprouts, halved
    About 1 pound; remove loose outer leaves
  • 2 cups butternut squash, cubed
    1-inch pieces; pre-cut works great
  • 2 medium carrots, cut into thick rounds
    About 1/2-inch thick slices
  • 1 medium red beet, peeled and cubed
    1-inch cubes; wear gloves to avoid staining
  • 1 red onion, cut into wedges
    Cut through root end to keep layers together
  • 1/2 cup dried cranberries
    Adds sweet-tart flavor and festive color
  • 4 ounces goat cheese, crumbled
    Soft chèvre works best; bring to room temp
  • 2 cups fresh arugula
    Adds peppery freshness; add just before serving

Instructions

  1. Preheat and Prepare

    Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper. Prepare all vegetables by cutting them into similar-sized pieces (about 1-inch) for even roasting. Pat vegetables dry with paper towels if washed to ensure proper caramelization.

  2. Season Vegetables

    In a large bowl, combine Brussels sprouts, butternut squash, carrots, beets, and red onion. Drizzle with olive oil and balsamic vinegar. Add salt, pepper, and thyme. Toss until vegetables are evenly coated with a glossy sheen. Make sure every piece gets seasoned.

  3. Roast Vegetables

    Spread vegetables in a single layer on prepared baking sheets, making sure not to overcrowd (use both sheets). Leave space between pieces for air circulation. Roast for 30-35 minutes, stirring gently halfway through with a metal spatula, until vegetables are fork-tender and show golden-brown caramelization on the edges.

  4. Add Cranberries

    During the last 5 minutes of roasting, sprinkle dried cranberries over the vegetables so they can warm and plump slightly without burning. Return to oven to finish cooking. The cranberries will soften and release some of their juices, adding sweetness to the dish.

  5. Finish and Serve

    Transfer roasted vegetables to a large serving platter. While still warm, top with fresh arugula leaves and scatter crumbled goat cheese over everything. Drizzle with honey if desired for extra sweetness. Serve immediately while warm, or at room temperature for a more casual presentation. The heat from the vegetables will slightly wilt the arugula and soften the goat cheese.

Recipe Notes & Tips

Storage

Store roasted vegetables in an airtight container in the refrigerator for up to 4 days. Keep arugula separate and add fresh when serving. Reheat in a 350°F oven for 10-12 minutes. Vegetables can also be frozen for up to 2 months, though texture will soften slightly upon thawing.

Serving Suggestions

Serve as a side dish with roasted chicken, grilled salmon, or pork chops. For a vegetarian main, serve over quinoa, farro, or wild rice with extra goat cheese. Also excellent in grain bowls, as a pizza topping, or tossed with pasta. Perfect for Thanksgiving, holiday gatherings, or meal prep for the week.

Variations

Try different vegetables like sweet potatoes, parsnips, cauliflower, or delicata squash. Swap goat cheese for feta, Parmesan, or blue cheese. Use pomegranate seeds instead of cranberries for a fresh twist. Add toasted pecans or walnuts for crunch. Make it vegan by omitting cheese and adding tahini drizzle. Adjust herbs to include rosemary or sage for different flavor profiles.