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Autumn Roasted Vegetables

Course Side Dish, vegetable
Cuisine American
Diet Vegan, Vegetarian
Keyword roasted vegetables
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 154kcal
Author angela@mealstreetkitchen

Ingredients

  • 1 butternut squash peeled, seeded and cubed
  • 8 mini sweet peppers in various colors remove stems and seeds and cut into chunks
  • 2 small yellow onions peeled and cut into chunks
  • 2 cloves garlic minced
  • olive oil
  • kosher salt
  • fresh ground black pepper

Instructions

Place chopped veggies and garlic in a bowl. Toss with enough olive oil to coat. Season with salt and pepper and toss again. Lay veggies out on a sheet pan in a single layer. Do not crowd them or vegetables will not brown properly (you will need to cook them in batches). Roast veggies in a pre-heated oven at 425 degrees for 35-40 minutes until tender and nicely browned.

    Let veggies cool before storing in the refrigerator or freezer.

      Nutrition

      Calories: 154kcal | Carbohydrates: 38g | Protein: 4g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Sodium: 23mg | Potassium: 981mg | Fiber: 6g | Sugar: 15g | Vitamin A: 21686IU | Vitamin C: 119mg | Calcium: 130mg | Iron: 2mg