Angie’s Roasted Harvest Vegetables
Roasting vegetables brings out their natural sweetness and enhances their flavors.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2 cup Butternut Squash
- 2 cup Sweet Potato
- 2 cup Carrots
- 1 cup Red Onion
- 1 cup Brussels Sprouts
- 2 tablespoon Olive Oil
- 2 tablespoon Maple Syrup
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and chop the butternut squash, sweet potato, carrots, and red onion into bite-sized pieces.
- Trim and halve the Brussels sprouts.
- In a large bowl, combine the chopped vegetables with olive oil, maple syrup, dried thyme, salt, and black pepper. Toss until well coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and let rest for 5 minutes before serving.
- Serve as a main dish or a side dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.