5 from 30 votes
Oven Roasted Veggies
This oven roasted veggie recipe combines Brussels sprouts, butternut squash, parsnips or carrots, and red onion tossed in a maple syrup and herb seasoning. Cranberries and pecans are added near the end of roasting, resulting in tender caramelized vegetables with a sweet and savory balance, accented by tart cranberries and crunch from pecans.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
4
servings
Calories:
299 kcal
Course:
Side Dish
Cuisine:
American
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).
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 299
% 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.