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.
Angie’s Roasted Harvest Vegetables
Ingredients
Instructions
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Preheat the oven to 425°F (220°C).
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Peel and chop the butternut squash, carrots, sweet potatoes, and red onion into bite-sized pieces.
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Trim and halve the Brussels sprouts.
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In a large bowl, toss the vegetables with olive oil, maple syrup, dried thyme, salt, and black pepper until well coated.
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Spread the vegetables evenly on a baking sheet.
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Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
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Remove from the oven and let rest for 5 minutes before serving.
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.