Roasted Winter Vegetable Medley
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.
PREP TIME
10 minutes
COOK TIME
35 minutes
INGREDIENTS
10
Serves: 5
Ingredients
- 2 whole2 whole2 whole Carrots, peeled and cut into 1/4 inch thick coins
- 2 whole2 whole2 whole Parsnip, peeled and cut into 1/4 inch thick coins
- 1 whole1 whole1 whole Purple Sweet Potato, small dice
- 2 cups2 cups2 cups Butternut Squash, small dice
- 4 cloves4 cloves4 cloves Garlic, minced
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil
- 1.5 tsp1.5 tsp1.5 tsp Sea Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- 1 tsp1 tsp1 tsp dried Thyme
- 1 tsp1 tsp1 tsp dried Basil
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Process
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.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Side Dishes Sugar Free Vegan Vegetarian Whole30| 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. | |
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