Fall Roasted Vegetables (with Italian Salsa Verde)
These fall roasted vegetables are a perfect side dish for any occasion. Colorful, flavorful, crispy, seasonal veggies with simple seasoning for a delicious, holiday-worthy side dish.
Servings: 8
Calories: 145kcal
Ingredients
- Butternut squash cut into 1-inch pieces
- 1 Yam or sweet potato cut into 1-inch pieces
- 1 lbs Red potatoes cut into 1-inch pieces
- 3 Parsnips cut into 1-inch pieces
- 1/4 cup Extra virgin olive oil or more if needed
- 1 tbsp Fresh thyme chopped
- 1 tbsp Rosemary chopped
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Prep your vegetables: Cut them into similar sizes to ensure even cooking. Root veggies like butternut squash and baby potatoes take a bit longer to roast than tender veggies like Brussels sprouts and red onions, so keep that in mind as you chop.Toss your vegetable mixture in a large bowl with olive oil or avocado oil for the best quality and flavor.Season: I like to use a combination of Italian seasoning, fresh rosemary, and thyme, with a sprinkle of garlic powder (or fresh minced garlic) and red pepper flakes for some heat. Some people like to add a bit of maple syrup, honey, or brown sugar, which gives the vegetables a nice caramelization and enhances their natural sweetness. A dash of apple cider vinegar or lemon juice will brighten everything up.For best results, spread the veggies in a single layer on a large sheet pan, making sure they aren't too crowded. This helps them crisp up instead of steam.Roast them at a high heat of 400 F until they're tender and golden brown.
Nutrition
Calories: 145kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 307mg | Potassium: 485mg | Fiber: 4g | Sugar: 4g | Vitamin A: 54IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 1mg