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.
Ingredients
- 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
- Preheat the oven to 400°F (200°C).
- Peel and chop the butternut squash, sweet potato, carrots, and red onion into bite-sized pieces.
- 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.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 30 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and let the vegetables rest for 5 minutes.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.