Roasted Harvest Veggies
Packed with earthy flavors and vibrant colors, Roasted Harvest Veggies is the ultimate celebration of seasonal produce. This recipe features a hearty medley of butternut squash, carrots, parsnips, Brussels sprouts, and red onion, all tossed in olive oil and infused with fresh rosemary, thyme, garlic, and a hint of cinnamon for a warm, aromatic touch. For added sweetness, a drizzle of maple syrup can elevate the dish even further. Roasted to golden perfection in just 35 minutes, these vegetables become tender on the inside and beautifully caramelized on the edges. Perfect as a comforting side dish or a wholesome topping for quinoa, rice, or salads, this one-pan recipe is as versatile as it is delicious. With its simple preparation and nutrient-packed ingredients, this is the ideal dish to enhance your holiday table or cozy autumn dinner.
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Recipe Information
Ingredients
- 1 medium butternut squash
- 3 large carrots
- 3 large parsnips
- 2 cups brussels sprouts
- 1 large red onion
- 3 tablespoons olive oil
- 3 minced garlic cloves
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground cinnamon
- 1 tablespoon maple syrup (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Peel and seed the butternut squash, then chop it into 1-inch cubes. Peel the carrots and parsnips, and slice them into similar-sized pieces. Trim the ends of the Brussels sprouts and cut them in half. Peel and cut the red onion into wedges.
In a large mixing bowl, combine the prepared vegetables. Drizzle with olive oil and add the minced garlic, rosemary, thyme, salt, black pepper, and ground cinnamon. Add the maple syrup, if using, for a touch of sweetness.
Toss the vegetables until they are evenly coated in the oil and seasonings.
Spread the vegetables in an even layer on the prepared baking sheet, making sure they are not overcrowded. Use two sheets if necessary to avoid steaming the vegetables.
Roast the vegetables in the preheated oven for 30 to 35 minutes, stirring halfway through cooking, until they are tender and caramelized on the edges.
Remove the vegetables from the oven and let them cool for a few minutes before serving. Taste and adjust seasoning if necessary.
Serve warm as a side dish or over quinoa, rice, or a leafy green salad for a complete meal. Enjoy!
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 12.5 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
