Ingredients for Roasted Winter Veggies
- Carrot
- Parsnip
- Sweet Potato
- 1 medium butternut squash, peeled, seeded, and cubed
- Red Onion
- Olive Oil
- Salt
- Garlic Powder
- Black Pepper
- Flat Leaf Parsley
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How to Make Roasted Winter Veggies
- Preheat oven to 400°F (200°C).
- Wash and chop all vegetables into roughly 1-inch pieces. Toss the butternut squash, sweet potatoes, and Brussels sprouts in a large bowl.
- In a separate small bowl, whisk together olive oil, maple syrup, salt, pepper, and rosemary.
- Pour the oil mixture over the vegetables and toss until evenly coated.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast for 40-45 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
- Garnish with fresh rosemary sprigs before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
37g
Fat
3g
Carbs
11g
