Herb-Paired Roasted Fall Veggies

Roasting vegetables brings out their natural sweetness and enhances their flavors, making them a delicious and healthy side dish for any meal.

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

Herb-Paired Roasted Fall Veggies

Cooking Method: Roasting Cuisine: International Courses: Lunch, Side Dish, 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: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Sweet potatoes
• 300 gram Carrots
• 250 gram Brussels sprouts
• 150 gram Red onion
• 2 teaspoon Olive oil
• 1 teaspoon Fresh thyme
• 1 teaspoon Fresh rosemary
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and chop the sweet potatoes and carrots into bite-sized pieces.
3. Trim the Brussels sprouts and halve them.
4. Slice the red onion.
5. In a large mixing bowl, combine the sweet potatoes, carrots, Brussels sprouts, and red onion.
6. Drizzle olive oil over the vegetables and toss to coat evenly.
7. Sprinkle fresh thyme, rosemary, salt, and black pepper over the vegetables and toss again.
8. Spread the seasoned vegetables in a single layer on a baking sheet.
9. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown.
10. Remove from the oven and let rest for 5 minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 18g6%

Sugars 6g

Protein 4g8%

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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.