Roasted Autumn Harvest Vegetables in Garlic Sauce

These hearty roasted autumn vegetables, tossed in a savory garlic sauce, bring warmth and comfort to your holiday table as a delicious alternative to mashed potatoes.
Portions:4
Preparation Time: 10 minuten
Cooking Time:1 uur
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Equipment

  • Baking sheet, Mixing bowl, Parchment paper or Aluminum foil

Ingrediënten

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

Instructies

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

Notes / Tips / Wine Advice:

Serving Tip:
Serve as a side dish with roasted turkey or pork for a complete autumn meal.
Wine Advice:
A medium-bodied red wine, such as a Merlot, pairs beautifully with the roasted flavors and garlic of this dish.

Nutritional Information

Calories: 200 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 8 g | Fiber: 6 g | Sugar: 8 g | Salt: 0.3 g
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Recipe Category Oven Baked / Side Dish / Vegetables
Country American
Holliday: Autumn Feast
Season: Autumn
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