Ingredients for Mariss Roasted Fall Vegetables
- Fingerling Potatoes
- 1 lb carrots, cut into 1-inch thick slices
- Brussels Sprouts
- 1 large onion, cut into wedges
- Butternut Squash
- 3 tablespoons olive oil
- Garlic Cloves
- Salt And Pepper
- Italian Parsley
- Rosemary
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How to Make Mariss Roasted Fall Vegetables
- Preheat oven to 400°F (200°C).
- Prepare the vegetables: Cut 1 lb carrots into 1-inch thick slices, 1 lb potatoes into 1-inch cubes, 1 lb brussels sprouts in half (or quarters if large), 1 medium butternut squash (about 1.5 lbs) into 1-inch cubes, and 1 large onion into wedges.
- In a large bowl, toss the carrots and potatoes with 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Let the carrots and potatoes sit for 5 minutes to allow the flavors to meld.
- In a separate bowl, toss the brussels sprouts, squash, and onion with 1 tablespoon olive oil, 1 clove minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread the carrots and potatoes in a single layer on a large baking sheet.
- Roast for 10 minutes.
- Add the brussels sprouts, squash, and onion to the baking sheet, arranging them around the carrots and potatoes.
- Roast for an additional 35 minutes, flipping the vegetables halfway through, until everything is tender and slightly caramelized.
- Garnish with 1/4 cup chopped fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
36g
Fat
6g
Carbs
8g
