Roasted Root Vegetables
Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.
Servings: 6 servings
Equipment
Ingredients
- half butternut squash peeled with seeds removed
- 3 small potatoes sweet or golden, peeled
- 3 beets peeled
- 3-5 small carrots peeled
- 1 red onion peeled
- 1 head of garlic cloves peeled and smashed
- 4 sprigs fresh rosemary stems removed, minced
- 2-4 tablespoons olive oil
- salt and pepper
Instructions
- Chop all of the vegetables (half butternut squash, 3 small potatoes, 3 beets, 3-5 small carrots, 1 red onion) into one inch cubes. Combine with smashed 1 head of garlic cloves and minced 4 sprigs fresh rosemary in large bowl. Cover with 2-4 tablespoons olive oil and toss to combine. You want just enough olive oil to lightly coat the vegetables without having any excess at the bottom of the bowl.
- Using on large or two small lined baking sheets, spread vegetables out into a single layer.
- Roast in preheated 425°F oven for 45 minutes to 1 hour, tossing once half way through cooking time, until veggies are fork tender.
- Season with salt and pepper, as desired
Nutrition
Calories: 175kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 906mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10070IU | Vitamin C: 24mg | Calcium: 54mg | Iron: 2mg