Winter Garden Paleo Bake

One cold November evening, I opened my fridge to find a jumble of root vegetables I'd picked up at the farmers market without much of a plan. The butternut squash was getting soft, the Brussels sprouts were calling my name, and I knew I needed to use them before they went bad. I tossed everything into a baking dish with some olive oil and whatever herbs I had on hand, and what came out of the oven became one of my most-requested winter meals.

I made this for a small dinner party last January, and my friend who swore she hated Brussels sprouts went back for seconds. She said something about how roasting them changed everything, how they got crispy and sweet instead of bitter and mushy. I didn't have the heart to tell her I'd been making them this way for years, I just smiled and passed her the serving spoon.

Ingredients

• Butternut squash: This becomes creamy and caramelized in the oven, and I've learned to cut it into even cubes so everything cooks at the same rate.
• Brussels sprouts: Halving them lets the cut sides get golden and crispy, which is where all the flavor hides.
• Parsnip: It adds an earthy sweetness that balances the other vegetables, and I always peel it well because the skin can be tough.
• Carrots: Slice them on the thinner side so they soften up in the same time as the squash.
• Red onion: It mellows out and almost melts into the dish, adding a subtle sweetness without overpowering anything.
• Kale: I remove the thick stems and tear the leaves into bite-sized pieces, and it wilts down beautifully while soaking up all the seasoning.
• Chicken breasts: Optional, but they turn tender and juicy when baked alongside the vegetables, picking up all the herb flavors.
• Olive oil: This is what helps everything roast evenly and develop those crispy edges I love.
• Coconut oil: I use this to grease the pan because it has a higher smoke point and keeps things from sticking.
• Garlic: Fresh minced garlic is key here, it becomes fragrant and sweet as it roasts.
• Thyme and rosemary: These dried herbs remind me of walking through a winter garden, and they pair perfectly with root vegetables.
• Smoked paprika: Just a pinch adds a subtle warmth and depth without making the dish spicy.
• Sea salt and black pepper: I season generously because vegetables need more salt than you think to really shine.

Instructions

Prep the oven and dish:

Turn your oven to 400°F and let it fully preheat while you prep everything. Rub coconut oil all over the inside of a large baking dish so nothing sticks later.

Toss the vegetables:

Put the squash, Brussels sprouts, parsnip, carrots, onion, and kale into a big bowl, the bigger the better so you can toss without making a mess. If you're adding chicken, throw those pieces in now too.

Season everything:

Drizzle the olive oil over the top, then sprinkle in the garlic, thyme, rosemary, pepper, salt, and smoked paprika. Use your hands to toss it all together until every piece is coated, it's messy but satisfying.

Spread and bake:

Dump everything into your prepared dish and spread it out in an even layer, try not to overcrowd or it'll steam instead of roast. Slide it into the oven and set a timer for 35 to 40 minutes, stirring once halfway through so the edges don't burn.

Finish and serve:

Pull it out when the vegetables are tender and golden at the edges, and the chicken is cooked through if you used it. Serve it hot, maybe with a squeeze of lemon or a sprinkle of fresh herbs if you have them.

Save

There was a Sunday afternoon when I made this and ate it straight from the pan, standing at the counter with a fork while snow fell outside. It wasn't fancy or planned, but it felt like exactly what I needed. Sometimes the simplest meals are the ones that stick with you the longest.

Making It Your Own

I've swapped out the kale for Swiss chard when I couldn't find any, and I've skipped the chicken entirely and added canned chickpeas for a plant-based version that was just as hearty. You can use whatever winter vegetables you have on hand, turnips, sweet potatoes, or even cauliflower all work beautifully. The key is keeping the oven hot and the pieces evenly sized.

Storing and Reheating

Leftovers keep in the fridge for up to four days in an airtight container, and they taste even better the next day after the flavors have had time to meld. I reheat portions in a skillet over medium heat to bring back some of the crispiness, though the microwave works in a pinch. You can also freeze this for up to two months, just thaw it overnight in the fridge before reheating.

Serving Suggestions

This bake is filling enough to stand on its own, but I've served it alongside a simple green salad or with a fried egg on top for breakfast the next morning. A squeeze of fresh lemon juice right before eating brightens everything up, and a drizzle of tahini or a dollop of cashew cream adds richness if you want to dress it up.

• Pair it with a dry white wine or a cup of herbal tea for a cozy weeknight dinner.
• Try adding a handful of toasted pumpkin seeds or walnuts on top for extra crunch and healthy fats.
• If you like a little heat, sprinkle some red pepper flakes over your serving before digging in.

Save

This dish has become my go-to when I need something warm, nourishing, and easy, especially on those dark winter nights when I don't want to fuss. I hope it brings the same kind of comfort to your table that it's brought to mine.

Recipe FAQs

→ Can I make this dish vegan?

Yes, omit the chicken and add chickpeas or additional vegetables for a plant-based variant.

→ Which vegetables are best for this bake?

Winter veggies like butternut squash, Brussels sprouts, parsnip, carrots, red onion, and kale provide great flavor and texture.

→ How long should I bake the dish?

Bake at 400°F (200°C) for 35 to 40 minutes, stirring halfway, until vegetables are tender and lightly golden.

→ Can I substitute kale with other greens?

Yes, Swiss chard or spinach work well as alternatives in this hearty bake.

→ What seasonings enhance the flavor?

Garlic, thyme, rosemary, smoked paprika, black pepper, and sea salt create a savory herbal profile.

→ What oils are used in the dish?

Olive oil adds richness to the vegetables, and coconut oil is used to grease the pan for roasting.