Roasted Fall 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. Even a beginner can handle preparing this dish. Number of ingredients: 9.
Roasted Fall 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 and sweet potatoes into bite-sized cubes.
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Trim the Brussels sprouts and cut them in half.
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Slice the red onion.
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In a large bowl, combine the butternut squash, sweet potatoes, Brussels sprouts, and red onion.
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Drizzle with olive oil and maple syrup.
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Sprinkle with fresh thyme, salt, and black pepper.
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Toss until all the vegetables are evenly coated.
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Spread the vegetables in a single layer on a baking sheet.
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Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown.
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Remove from the oven and let rest for 5 minutes before serving.
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Enjoy your delicious roasted fall vegetables!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 18g6%
- Sugars 6g
- 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.
