Description
Delightful roasted autumn vegetables offering rich flavors and vibrant colors, perfect for any gathering.
Ingredients
Scale
- 1 lb carrots, cubed
- 1 lb Brussels sprouts, halved
- 1 lb butternut squash, cubed
- 1 lb kale, chopped
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp fresh rosemary or thyme
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare your vegetables by washing and cutting them into uniform pieces.
- Season the veggies with olive oil, salt, pepper, and herbs.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 20-30 minutes, stirring halfway through.
- Serve hot with fresh herbs or a squeeze of lemon.
Notes
Cut and pre-season your vegetables a day in advance for convenience. Consider using an air fryer for quicker results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: fall recipes, roasted vegetables, seasonal cooking, autumn side dishes, healthy sides