Johanne Mosgaard

23 Nov 2023 10:27

Oven-baked dish with winter greens


All the best vegetables of autumn and winter combined in one dish. You can vary and replace with the vegetables you have; if you use root vegetables, they may need a bit more time in the oven. The vegetables are tossed in a delightful mixture of balsamic, syrup, and chili flakes, giving them an extra kick. Serve as a side dish for winter meals.


Side for 4 people

  • 1/2 Hokkaido pumpkin
  • 500g Brussels sprouts
  • 2-3 red onions
  • 5-6 cloves of garlic
  • 250g mushrooms
  • 1 bunch of fresh thyme
  • 3 tbsp of olive oil
  • 2 tbsp of balsamic vinegar
  • 1-2 tbsp of maple syrup
  • 1/2-1 tsp of chili flakes
  • 1/2 tsp of flaky salt


Preheat the oven to 200 °C (fan). Cut the Hokkaido pumpkin in half, scrape out the seeds, and optionally peel the skin off. Slice the pumpkin and then cut it into smaller pieces.

Remove the tough base of the Brussels sprouts and halve them. Cut red onions into large pieces and peel the garlic. Clean the mushrooms, cut off the bottom of the stem, and halve them if they are large. Finely chop the thyme. Spread all the vegetables on a baking sheet (possibly lined with parchment paper) - toss the vegetables with olive oil, balsamic vinegar, maple syrup, chili flakes, and a bit of salt. Bake the vegetables in the oven for about 25 minutes.

Serve the roasted vegetables as a side dish, for example, with meatballs, regular or vegetarian.