Embrace the season with our delightful winter roasted veggies recipe. This hearty dish will fill your home with warmth and fragrant aromas. Use any of your favorite, in-season vegetables!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 servings
Ingredients
- 1 cauliflower head
- 1 butternut squash
- 2-3 large carrots, peeled
- 1 large red onion
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Optional: 1/2 teaspoon onion salt
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Prepare your vggies. Peel and cut the carrots, cauliflower, butternut squash and red onion in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.
- Toss the cut veggies in olive oil and place in a single layer on the baking sheet. Season with desired seasonings.
- Bake for 35 to 45 minutes, until all the vegetables are tender, turning once with a spatula.
- Serve hot or save for meal prep!
Nutrition Information
Serving: 8 | Calories: 120 | Carbohydrates: 18g | Protein: 3.25g | Fat: 5.36g | Saturated Fat: 0.75g | Sodium: 319mg | Potassium: 650mg | Fiber: 6g | Sugar: 6g | Calcium: 6.7mg | Iron: 6mg
Embrace the season with our delightful winter roasted veggies recipe. This hearty dish will fill your home with warmth and fragrant aromas. Use any of your favorite, in-season vegetables!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 servings
Ingredients
- 1 cauliflower head
- 1 butternut squash
- 2-3 large carrots, peeled
- 1 large red onion
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Optional: 1/2 teaspoon onion salt
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Prepare your vggies. Peel and cut the carrots, cauliflower, butternut squash and red onion in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.
- Toss the cut veggies in olive oil and place in a single layer on the baking sheet. Season with desired seasonings.
- Bake for 35 to 45 minutes, until all the vegetables are tender, turning once with a spatula.
- Serve hot or save for meal prep!
Nutrition Information
Serving: 8 | Calories: 120 | Carbohydrates: 18g | Protein: 3.25g | Fat: 5.36g | Saturated Fat: 0.75g | Sodium: 319mg | Potassium: 650mg | Fiber: 6g | Sugar: 6g | Calcium: 6.7mg | Iron: 6mg