Roasted Fall Vegetables
Sweet butternut squash, tender carrots, crispy-edged Brussels sprouts, and savory onions, all tossed in seasonings, then roasted to caramelized, golden perfection. The best side dish for the season!
Ingredients
- 1/2 small butternut squash 2 cups; peeled and cut into chunks
- 1/2 pound Brussels sprouts 2 cups; washed, halved, outer leaves removed
- 3 medium carrots peeled and cut into chunks; 1 cup
- 1 medium red onion peeled, cut into chunks
- 3 tablespoons olive oil
- 1/2 teaspoon dried rubbed sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon marjoram
- 1/8 teaspoon freshly ground nutmeg
- 1 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper plus more to taste
Instructions
- Preheat oven to 400°F. Set out a large baking sheet.
- Add the squash, Brussels sprouts, carrots, and onion to the baking sheet.
- Drizzle with olive oil, herbs, salt, and pepper.
- Use a wooden spoon or your hands to coat the veggies evenly with the oil and seasonings.
- Bake for 35-40 minutes, tossing at the 20 minute mark, until tender and browned on some sides.
- Finish with more salt and pepper if desired. Serve.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Warm in the microwave or in the oven.
Nutrition Facts
Serving: 1cup, Calories: 190kcal, Carbohydrates: 23g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 632mg, Potassium: 741mg, Fiber: 6g, Sugar: 7g, Vitamin A: 18044IU, Vitamin C: 73mg, Calcium: 94mg, Iron: 2mg