Roasted Fall Vegetables

This roasted fall vegetables recipe with butternut squash is the perfect vegetable side for autumn! It's healthy, delicious, and requires minimal effort.

Author : Aline Cueni

5 from 1 vote

Prep Time :10

Cook Time :30

Total Time :40

Servings : 4

Calories : 167kcal

Ingredients

10.5 oz (300 g) butternut squash
10.5 oz (300 g) sweet potato
10.5 oz (300g) beetroot
2 red onions
1 sprig fresh sage, or ½ teaspoon dried sage
2 tablespoon olive oil
1 lemon, grated zest & juice
1 teaspoon ground cumin
½ teaspoon ground paprika
½ teaspoon ground coriander
½ teaspoon salt
½ teaspoon black pepper

Instructions

Preheat the oven to 400°F (200°C).
Wash the butternut squash, cut it in half, and scoop out the seeds with a spoon. Wash the sweet potatoes and beets thoroughly. Peel the onions. Cut all the vegetables into similar-sized, bite-sized pieces, and slice the onion into wedges.
Add the vegetables along with the olive oil, lemon juice, zest, and spices into a large bowl and toss well using your hands.
Spread the seasoned vegetables in a single layer on a non-stick baking sheet and roast for 30 minutes in the preheated oven, turning once halfway through for even roasting.
Serve & Enjoy! → I love eating the crispy roasted sage, but feel free to remove it before serving.

Notes

Store leftovers in an airtight container in the fridge. They will stay fresh for 2-3 days. Reheat in a preheated oven at 400°F for 15 minutes, or enjoy cold in a salad.

Vegetables: You can mix and match your fall vegetables based on taste or what needs to be used up. You’ll need about 2 lbs (900g) of prepared vegetables for this recipe. It tastes great with red kuri squash, carrots, parsnips, bell peppers, broccoli, zucchini, and brussels sprouts.

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