Roasted Fall Vegetables (with Pumpkin)
The easiest recipe for roasted fall vegetables! This oven-roasted pumpkin combined with other delicious fall vegetables needs minimal preparation time and can be adjusted to your taste.
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Servings :
Calories : 256kcal
Ingredients
- 10.5 oz (300g) pumpkin cut into chunks
- 1 (~10.5 oz | 300g) sweet potato peeled and cut into chunks
- 1 cup (150g) cherry tomatoes
- ½ cup (80g) kalamata olives
- 3 cloves garlic peeled and crushed
- 2 shallots peeled and quartered
- ¼ cup (50g) olive oil
- ½ lemon only juice
- 1 tsp dried sage or fresh sage
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat the oven to 390°F/200°C.
- Wash the pumpkin. Cut in half and scrape out the seeds using a spoon. Cut into bite-size chunks. *see notes
- Prepare all the other veggies.
- Place all ingredients, except the tomatoes and olives, on a baking pan, sheet pan, or a with parchment-paper lined baking tray. Toss to coat all the veggies.
- Bake it for 20 minutes in the preheated oven. Flip after 10 minutes.
- After 20 minutes, add in the tomatoes and olives.
- Bake for another 20 minutes until the veggies are tender. Flip after 10 minutes.
- Serve it as a healthy dinner or side dish.
Notes
- No need to peel if you are using a Red Kuri Squash (Hokkaido). Every other pumpkin must be peeled first.
- Make this dish your own and adapt the vegetables according to your taste. It's delicious with all kind of root vegetables.
- Omit the olives if you don't like them.
- Garlic has a mild taste when roasted and can be eaten with the veggies. Discard if you don't like whole roasted garlic cloves.
- How long does it stay fresh? If you store it in an airtight container in the refrigerator, it stays fresh for 3 days.
Nutrition
Serving: 1g | Calories: 256kcal | Carbohydrates: 25g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Sodium: 447mg | Fiber: 4g | Sugar: 14g