Zutaten für Roasted Harvest Vegetables
- 1 pound carrots
- 1 large sweet potato (about 1 pound)
- Butternut Squash
- 4 cloves garlic
- Olive Oil
- Coarse Salt
- Ground Pepper
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Zubereitung von Roasted Harvest Vegetables
- Preheat oven to 450°F (232°C).
- Line two large rimmed baking sheets or jelly roll pans with aluminum foil.
- Peel 1 pound carrots, 1 large sweet potato (about 1 pound), and 1 medium butternut squash (about 1.5 pounds).
- Halve carrots lengthwise, then halve or quarter thicker pieces to create roughly 1-inch pieces.
- Cut sweet potato and butternut squash into 3-inch by 1/2-inch pieces.
- Thinly slice 4 cloves of garlic.
- In a large bowl, combine the carrots, sweet potatoes, butternut squash, and garlic.
- Drizzle with 3 tablespoons of olive oil and season generously with salt and pepper (about 1 teaspoon salt and 1/2 teaspoon black pepper). Toss to coat evenly.
- Spread the vegetable mixture in a single layer on the prepared baking sheets.
- Roast for 25-35 minutes, rotating baking sheets halfway through, until the vegetables are tender and beginning to brown. For extra caramelization, broil for the last 2-3 minutes, watching carefully to prevent burning.
- Let cool slightly before serving. To reheat, place on a baking sheet and bake at 350°F (177°C) for 10-15 minutes.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
23g
Fat
2g
Carbs
9g
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