Autumn Harvest Roasted Vegetables
Delight in a vibrant medley of root vegetables and squash, roasted to perfection with a touch of maple syrup and herbs, showcasing the true essence of fall flavors.
Prep time: 15 minutesCook time: 40 minutesServes: 4
Ingredients
2 lbs assorted root vegetables (such as carrots, parsnips, and sweet potatoes), peeled and chopped
1 lb butternut squash, peeled and cubed
3 tbsp olive oil
2 tbsp pure maple syrup
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme leaves
1/2 tsp garlic powder
1/4 tsp cinnamon
Instructions
1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a large bowl, toss the chopped root vegetables and butternut squash with olive oil, maple syrup, salt, pepper, thyme, garlic powder, and cinnamon until well-coated.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are tender and golden brown.
5. Remove from the oven and let cool slightly before serving.
Storage
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through. Alternatively, microwave on high for 1-2 minutes.
Scan for cooking tips & leave a review!
itsonly.recipes/view/autumn-harvest-roasted-vegetables
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
