Roasted Harvest Veggies

Roasting vegetables brings out their natural sweetness and enhances their flavors, making them a delicious and healthy addition to any meal.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.

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Easy

Roasted Harvest Veggies

Cooking Method: Roasting Cuisine: American Courses: Lunch, Side Dish, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 2 cup Butternut Squash
• 2 cup Brussels Sprouts
• 2 cup Sweet Potato
• 1 medium Red Onion
• 2 tablespoon Olive Oil
• 2 tablespoon Maple Syrup
• 1 teaspoon Dried Thyme
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and dice the butternut squash, sweet potato, and red onion.
3. Trim the Brussels sprouts and cut them in half.
4. In a large mixing bowl, combine the diced vegetables with olive oil, maple syrup, dried thyme, salt, and black pepper. Toss to coat evenly.
5. Spread the vegetables in a single layer on a baking sheet.
6. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
7. Remove from the oven and let rest for 5 minutes.
8. Serve as a side dish or as a main course with a grain of your choice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 20g7%

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.