Autumn in a Plate Oven Roasted Vegetables

Roasting vegetables brings out their natural sweetness and enhances their flavors, making them a perfect dish for autumn.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Autumn in a Plate Oven Roasted Vegetables

Cooking Method: Roasting Cuisine: International Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Butternut Squash
• 500 gram Sweet Potato
• 300 gram Carrots
• 200 gram Red Onion
• 4 teaspoon Olive Oil
• 2 teaspoon Maple Syrup
• 1 teaspoon Dried Thyme
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and chop the butternut squash, sweet potato, carrots, and red onion into bite-sized pieces.
3. In a large bowl, combine the chopped vegetables, olive oil, maple syrup, dried thyme, salt, and black pepper. Toss well to coat the vegetables evenly.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast in the preheated oven for 30 minutes, or until the vegetables are tender and slightly caramelized.
6. Remove from the oven and let the vegetables rest for 5 minutes.
7. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 10g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.