A rustic ceramic platter with roasted butternut squash, carrots, parsnips, and Brussels sprouts, drizzled with creamy garlic sauce and garnished with thyme, set on a wooden table with a bowl of garlic sauce and a linen napkin in the background.

Roasted Autumn Harvest Vegetables in Garlic Sauce

Enjoy the flavors of autumn with these roasted vegetables in garlic sauce! A perfect, flavorful side dish that’s both gluten-free and vegan.
Portions:4
Preparation Time: 10 minuten
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Equipment

  • aluminum foil
  • mixing bowl
  • Parchment paper
  • Rimmed baking sheet

Ingrediënten

  • ½ cup 112 g chopped red onion
  • ½ cup 112 g sliced carrot coins
  • ¼ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon ground sage
  • Salt to taste
  • 1 medium-size butternut squash chopped
  • ¼ cup 60 ml extra-virgin olive oil
  • 8 ounces 227 g baby red potatoes, halved

Instructies

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Prepare a rimmed baking sheet lined with parchment or aluminum foil.
  • In a mixing bowl, toss together all the ingredients to coat.
  • Arrange in a single layer on the baking sheet, cover with foil, and bake for 50 minutes to 1 hour, or until the veggies are fork-tender.

Notes / Tips / Wine Advice:

Wine advice:
A crisp, light white wine like a Sauvignon Blanc pairs beautifully with the earthy, roasted vegetables.

Nutritional Information

Calories: 160 kcal | Carbohydrates: 31 g | Protein: 3 g | Fat: 7 g | Sugar: 4 g | Salt: 0.5 g
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Recipe Category Side Dish / Vegetables
Country International
Diets Gluten Free / Soy Free / Vegan
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