Ingredients for 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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How to Make 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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Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Yams Sweet Potatoes North American Low Protein Healthy Side Dishes Potatoes Vegetables Oven Roast Fall Holiday Event Low Fat Winter Dietary Thanksgiving Low Sodium Gluten Free Low Cholesterol Seasonal Low Saturated Fat Low Calorie Egg Free Healthy 2 Free Of Something Low In Something Carrots Squash Equipment
