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roasted-fall-vegetables-recipe

Roasted Fall Vegetables Recipe

A simple and delicious vegan recipe featuring roasted fall vegetables.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 cups butternut squash, cubed
  • 2 cups Brussels sprouts, halved
  • 2 cups carrots, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon dried thyme

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Toss vegetables with olive oil, salt, pepper, and thyme.
  3. Spread on a baking sheet.
  4. Roast for 30 minutes, stirring halfway through.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 1mg

Keywords

Fall Recipe, Roasted Vegetables, Vegan
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