Roasted Harvest Vegetables

This roasted veggie medley with a garlic-infused sauce is a flavorful autumn side dish, perfect for cozy meals!
Portions:4
Preparation Time: 10 minuten
Cooking Time:50 minuten
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Equipment

  • Baking sheet, Mixing bowl, Parchment paper

Ingrediënten

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

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 until the vegetables are evenly coated.
  • Arrange the vegetables in a single layer on the baking sheet, cover with foil, and bake for 50 minutes to 1 hour, or until fork-tender.
  • Serve warm.

Notes / Tips / Wine Advice:

Serving Tip:
Serve alongside roasted tofu, grilled tempeh, or a hearty lentil dish for a complete meal.
Wine Advice:
Pair with a medium-bodied Chardonnay or an earthy Pinot Noir to complement the roasted flavors.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 27 g | Protein: 3 g | Fat: 8 g | Fiber: 5 g | Sugar: 5 g | Salt: 0.4 g
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Recipe Category Side Dish / Vegetables
Country American
Holliday: Thanksgiving
Season: Autumn
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