Description
A colorful and flavorful dish featuring roasted seasonal vegetables seasoned with fresh herbs.
Ingredients
Scale
- 2 cups butternut squash, cubed
- 2 cups carrots, sliced
- 2 cups purple potatoes, quartered
- 1 cup red onions, wedged
- 1 cup Brussels sprouts, halved
- 3 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss vegetables with olive oil, herbs, salt, and pepper.
- Spread evenly on a baking sheet.
- Roast for 25-30 minutes until tender and slightly caramelized.
- Serve warm.
Notes
- Cut vegetables uniformly for even cooking.
- Adjust roasting time based on vegetable size.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg