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Balsamic Roasted Winter Vegetables with Goat Cheese

My Balsamic roasted winter vegetables with goat cheese is the best gluten- free side dish for meal prep, thanksgiving, or your fall/ winter dinner menus.
Prep Time15 mins
Cook Time10 mins
Flip Half Way at 10 minutes10 mins
Total Time35 mins
Course: Side Dish
Keyword: balsamic, butternut squash, fall, goat cheese, roasted vegetables, winter
Servings: 4 people


  • 15 x 21 inch baking sheet


  • 1 pound Brussels trimmed and halved
  • 12 oz butternut squash cubed, I bought mine pre-cut, but if you cut your own it will be (2 and 2/3 cups)
  • 1 red onion peeled and cut in 1/2 inch wedges
  • 1/3 cup Olive Oil
  • Salt to taste
  • Pepper to taste


  • 1/2 cup Pomegranate Seeds
  • 2 oz Goat Cheese Crumbles half of a 4 oz container
  • Balsamic Glaze store bought, drizzle to taste


  • Preheat oven to 425°F. Place Brussels sprouts, butter nut squash, and red onions on large baking sheet.
  • Add olive oil and season generously with salt and pepper. Toss to coat.
  • Roast 20 minutes until vegetables are softened and browned, stirring half way/ after 10 minutes of cooking.
  • Top with pomegranate seeds, goat cheese crumbles, and balsamic glaze.
  • Enjoy!