Roasted Winter Vegetable Medley (Edit recipe)

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I’m always looking for delicious ways to prepare veggies. This recipe is easy, delicious, and only takes a few minutes to prep. It will pair well with any main course and works well for meal prep because the veggies are delicious reheated. I used a stokes sweet potato in this dish for the added color, but any variety of sweet potatoes will work well. Japanese sweet potatoes are my favorite and a great option if you can’t find the Stokes variety and want a texture similar to a russet potato.

10 minutes

35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	158
Fat:	8 g
Carbohydrates:	17 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	695 mg
Fiber:	4 g
Sugars:	5 g
Calculated per serving.

Serves: 5

Ingredients

2 whole Carrots, peeled and cut into 1/4 inch thick coins
2 whole Parsnip, peeled and cut into 1/4 inch thick coins
1 whole Purple Sweet Potato, small dice
2 cups Butternut Squash, small dice
4 cloves Garlic, minced
3 Tbsp Avocado Oil
1.5 tsp Sea Salt
0.5 tsp Black Pepper
1 tsp dried Thyme
1 tsp dried Basil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400 degrees.
In a medium bowl, add all ingredients and toss together until thoroughly combined.
Spread the vegetable mixture in a single layer on a sheet pan. It may take two sheet pans, depending on the size you are using.
Place the sheet pan in the oven and roast for 30-35 minutes. The vegetables should be cooked and soft when they are done roasting.