Roasted Winter Vegetable Skewers

Roasted Winter Vegetable Skewers

Here’s a healthy and delicious holiday appetizer that’s sure to be a hit at your next holiday gathering:

Roasted Winter Vegetable Skewers


  • 1 small butternut squash, peeled and diced into 1-inch cubes
  • 1 small sweet potato, peeled and diced into 1-inch cubes

  • 1 small red onion, diced into 1-inch cubes

  • 1 red bell pepper, diced into 1-inch cubes

  • 1 yellow bell pepper, diced into 1-inch cubes

  • 1 green bell pepper

  • 1 cup mushrooms 

  • 1 cup cherry tomatoes

  • 2 tablespoons olive oil

  • 1 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 cup balsamic vinegar

  • 1/4 cup honey

  • 2 tablespoons Dijon mustard


  1. Preheat your oven to 400°F.

  2. In a large bowl, toss the squash, sweet potato, red onion, bell peppers, mushrooms, and cherry tomatoes with the olive oil, thyme, salt, and pepper.

  3. Thread the vegetables onto skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning).

  4. Arrange the skewers on a baking sheet and roast for 20-25 minutes, or until the vegetables are tender and lightly caramelized.

  5. In a small saucepan, whisk together the balsamic vinegar, honey, and Dijon mustard. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.

  6. Brush the skewers with the balsamic glaze and serve hot.

This recipe makes about 8 skewers and can be served as a stand-alone appetizer or as a side dish. The sweet and savory flavors of the roasted vegetables, combined with the tangy balsamic glaze, make for a delicious and satisfying holiday treat.

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