Roasted Harvest Vegetables
This roasted veggie medley with a garlic-infused sauce is a flavorful autumn side dish, perfect for cozy meals!
Equipment
- Baking sheet, Mixing bowl, Parchment paper
Ingredients
- ½ cup 112 g sliced carrot coins
- ½ cup 112 g chopped red onion
- 1 medium butternut squash chopped
- 8 ounces 227 g baby red potatoes, halved
- ¼ cup 60 ml extra-virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon ground sage
- ¼ teaspoon ground black pepper
- Salt to taste
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a rimmed baking sheet with parchment paper or aluminum foil.
- In a mixing bowl, toss together all the ingredients until the vegetables are evenly coated.
- Arrange the vegetables in a single layer on the baking sheet, cover with foil, and bake for 50 minutes to 1 hour, or until fork-tender.
- Serve warm.
Notes & Wine Advice
Serving Tip:
Serve alongside roasted tofu, grilled tempeh, or a hearty lentil dish for a complete meal.
Wine Advice:
Pair with a medium-bodied Chardonnay or an earthy Pinot Noir to complement the roasted flavors.
Nutrition values
Calories: 180 kcal | koolhydraten: 27 g | Eiwitten: 3 g | Vet: 8 g | Suiker: 5 g