Oven Roasted Veggies
User Reviews
5
Oven Roasted Veggies
Description
The recipe starts by preparing a seasoning mix of maple syrup, olive oil, kosher salt, dried oregano, black pepper, and dried thyme. Brussels sprouts, cubed butternut squash, chopped parsnips or carrots, and red onion are tossed in this mixture and spread on a parchment-lined pan. Roasting at 425°F, the vegetables cook 30 minutes with stirring halfway, allowing caramelization and tenderizing.
Fresh cranberries and pecans are added for the last 8-10 minutes, introducing bursts of tartness and a nutty crunch to complement the soft vegetables. The final dish is a colorful medley of autumn flavors with a slightly sweet, herbal glaze and contrasting textures.
Serve as a side dish that pairs well with roasted meats or as part of a vegetarian meal.
Practical tips include using pre-cut butternut squash to save prep time, soft vegetables like zucchini or peppers should be added later in cooking due to shorter bake time, and using a large pan spaced out helps vegetables roast evenly and caramelize. Poking and microwaving butternut squash can speed the cutting process.
Ingredients
- 1 pound Brussels sprouts halved if large
- 1 pound butternut squash peeled and cut into 1" cubes
- 2 large parsnip or carrots, cut into 1" chunks
- ½ red onion chopped
- ½ cup cranberries fresh
- ⅓ cup pecans
Seasoning Mix
- 3 tablespoons maple syrup or honey
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon oregano dried
- ¼ teaspoon black pepper
- ¼ teaspoon thyme dried leaves
Instructions
- Preheat the oven to 425°F. Line a baking pan with parchment paper.
- Combine the seasoning mix ingredients in a large bowl.
- Add the brussels, butternut squash, parsnips, and red onion to the bowl and toss well to coat.
- Spread onto a large rimmed baking pan. Roast 30 minutes, stirring after 15 minutes.
- Add the cranberries and pecans to the pan and roast an additional 8-10 minutes or until vegetables are tender. (Total roasting time for the veggies is about 40 minutes).
Notes
- Buy pre-cut butternut squash or poke with a fork and microwave for 4 minutes before cutting to make chopping easier.
- Swap vegetables based on availability, adding softer veggies like zucchini or bell peppers during the last 10-15 minutes to avoid overcooking.
- Use a large roasting pan to keep vegetables spaced for better caramelization.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299 | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 334mg | 14% |
| Potassium | 1235mg | 26% |
| Fiber | 12g | 48% |
| Sugar | 19g | 38% |
| Vitamin A | 12933IU | 259% |
| Vitamin C | 136mg | 151% |
| Calcium | 162mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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