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.
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
--------------------------------------------------------------------------------------------------
