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Roasted Squash, Parsnips & Carrots

Roasted Squash, Parsnips & Carrots recipe

Roasting vegetables enhances their natural flavors and creates a delicious caramelized exterior.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

Cooking Method
Cuisine ,
Courses ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 30 min Rest Time: 5 min Total Time: 50 mins
Servings 4
Calories 800
Best Season Fall
Ingredients
  • 2 cup Squash
  • 2 cup Parsnips
  • 2 cup Carrots
  • 2 tablespoon Olive oil
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Thyme
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Peel and chop the squash, parsnips, and carrots into bite-sized pieces.
  3. In a large bowl, toss the vegetables with olive oil, salt, black pepper, garlic powder, and thyme.
  4. Spread the vegetables in a single layer on a baking sheet.
  5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
  6. Remove from the oven and let rest for 5 minutes.
  7. Serve hot and enjoy!
Nutrition Facts

Servings 4

Amount Per Serving
Calories 200kcal
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 25g9%
Sugars 8g
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.

Read it online: https://for-vegan.com/recipe/roasted-squash-parsnips-carrots/