Roasted Fall Vegetables
This is great with a pork tenderloin. I just place it in the middle of the veggies at the appropriate time.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3 t olive oil
- 4-6 cloves garlic peeled and smashed
- coarse salt and ground pepper
- 1 medium butternut squash cut into 1.5 in pieces
- 2 lbs red new potatoes scrubbed and quatered
- 1 lb red onions peeled and quatered
- 1 lb carrots, halved if thick halved and cut in 1.5 in pieces
- Carbohydrate 49.60548700975 g
- Cholesterol 0 mg
- Fat 5.52093528325 g
- Fiber 7.9778230472544 g
- Protein 5.0413398435 g
- Saturated Fat 0.78610704155 g
- Serving Size 1 1 Serving (401g)
- Sodium 80.88227305 mg
- Sugar 41.6276639624956 g
- Trans Fat 0.296926237575 g
- Calories 251 calories
1. Preheat oven to 450F. Toss the cut veggies with oil, 2 tsp coarse salt and 1/4 tsp pepper.Divide veggies evenly between two baking sheets, lined with parchment paper, if desired, for easy cleanup. 2. Roast until veggies are tender and beginning to brown, 40 - 50 minutes, tossing them and rotating sheets from top to bottom half way through cooking. 3. Serve hot or at room temperature. To store: let cool, place in an air tight container and refrigerate up to 3 days. Pour off accumulated liquid before using.
