Roasted Winter Vegetables

By Heather Irwin, MS, RD, LDN

Yields 6 – 8, 1½ Cup Servings


  • 1 medium head broccoli
  • 1 lb. Brussel sprouts
  • 1 Acorn squash (or other small winter squash like Kabocha, butternut, carnival, red kuri, etc.)
  • 1 medium red onion
  • 2 Tbsp olive oil
  • ⅛ tsp salt
  • ¼ tsp black pepper
  • 1 tsp garlic powder


  1. Preheat oven to 425°F.
  2. Rinse the Brussel sprouts, being sure to remove any dirt.
  3. Halve (or quarter depending on size) the Brussel sprouts. Cut the broccoli into florets. Peel and cut the squash into 1/2-inch cubes (removing all seeds). Cut the onion into 1/2-inch chunks. Add all vegetables into a large mixing bowl.
  4. In a small bowl, mix the olive oil, salt, pepper, and garlic powder. Pour over the vegetables and stir to evenly coat.
  5. On a large baking sheet (lined with tin foil or parchment paper for easy clean-up), evenly spread out the vegetables, ensuring nothing is overlapping.

Nutrition Information per Serving:

  • Calories: 170 calories
  • Total Fat: 6g
  • Carbohydrates: 28g
  • Fiber: 9g
  • Protein: 8g
  • Sodium: 88mg
Heather Irwin, MS, RD, LDN
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