Roasted Vegetables
Ingredients
The vegetables
-
2
cups
cubed butternut squash
-
2
cups
halved Brussels sprouts
-
2
cups
cauliflower florets
-
2
medium
carrots, cut into 1-inch pieces
-
1 to 2
medium
turnips, cut into 1-inch pieces
-
1
small
red onion, cut into wedges
-
1
cup
halved red radishes or cubed daikon radish
The seasoning
-
to taste
extra-virgin olive oil
-
to taste
sea salt
-
to taste
freshly ground black pepper
-
2
tablespoons
chopped rosemary or 12 chopped sage leaves (optional)
-
to taste
apple cider vinegar dressing (optional)
-
to taste
lemon wedges (for serving, optional)
Instructions
- Preheat the oven to 425°F and line 2 large baking sheets with parchment paper.
- Cut the vegetables and arrange them in separate rows on the baking sheets, grouping similar cooking times together.
- Drizzle the vegetables with olive oil and sprinkle with salt and pepper.
- Roast the vegetables until tender and golden brown, tossing halfway through.
- If using two sheets, switch racks halfway through for even browning.
- Remove vegetables as they finish cooking.
- Mix the vegetables together and transfer to a serving platter.
- Season to taste with salt, pepper, and lemon juice, and serve with lemon wedges if desired.
Nutrition Facts (estimated)
Servings
4
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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