SEASONED ROASTED ROOT VEGETABLES
I wanted a vegetable medley good for the fall. I took 3 recipes and changed them up to the following recipe. This recipe is good when reheated in the microwave, or I have frozen some and used later.
Provided by MissyDi
Categories Side Dish Vegetables Squash
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet.
- Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 29.9 g, Fat 3.1 g, Fiber 6.2 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 47.1 mg, Sugar 6.7 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Musa a Musa
[email protected]I love the way the vegetables caramelize in this recipe.
Gangster Mafia
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Md Udbggdh
[email protected]These roasted root vegetables are a great way to add some color to your plate.
Aliza kamara
[email protected]I love how versatile this recipe is. You can use any type of root vegetables that you like.
Tassiana Buckley
[email protected]This recipe is a great way to show off your culinary skills.
Ahmad Kabara
[email protected]I've made this recipe several times, and it's always a hit. I usually serve it with roasted chicken or fish.
James Jolly
[email protected]These roasted root vegetables are a great way to get your daily dose of vitamins and minerals.
Jimah Emmanuel
[email protected]I love the combination of vegetables in this recipe. The parsnips and sweet potatoes are my favorites.
King Miju
[email protected]This recipe is a great way to use up leftover vegetables.
Travis Hardy
[email protected]I've never been a big fan of root vegetables, but this recipe changed my mind. The vegetables are so flavorful and delicious.
Meshack Mpenga
[email protected]These roasted root vegetables are the perfect addition to any fall meal.
Haxni Khann
[email protected]I love how easy this recipe is to make. I just toss the vegetables with some oil and seasoning, and then roast them in the oven. It's so simple, but the results are delicious.
NARAR Rocks
[email protected]This is a great recipe for a healthy and flavorful side dish.
MJ GG
[email protected]I made this recipe for my family last night, and they loved it! Even my picky kids ate their vegetables.
Mohamed Osama
[email protected]These roasted root vegetables are so good! I especially love the parsnips and sweet potatoes.
Nanyanzi Mary
[email protected]I've made this recipe several times, and it's always a hit. The vegetables are always cooked perfectly, and the seasoning is spot-on.
Trap Kote
[email protected]Roasted root vegetables are a fall classic, and this recipe is a great way to make them. The vegetables are perfectly roasted, with a tender-crisp texture and a delicious caramelized flavor. The seasoning is simple but effective, and really brings ou