Roasted Fall Vegetables
User Reviews
5.0
9 reviews
Excellent
Roasted Fall Vegetables
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Enjoying produce that’s in season is one of my favorite things, and these roasted fall vegetables do just that! It’s the most delicious combination of butternut squash, broccoli, beets, and sweet potatoes, all perfectly roasted to bring out their natural sweetness and flavors. It’s a versatile side dish for any occasion this fall!
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Ingredients
For the Vegatables:
- 3 c butternut squash about ½ medium (peeled and cubed)
- 1 head broccoli
- 1 medium onion quartered and then sliced
- 1 medium beet cubed
- 3 small purple sweet potatoes
- 4 cloves garlic divided
- 2 teaspoon Italian seasoning
- ¼ c avocado oil or olive oil
For Tahini Sauce
- ¼ c Tahini
- ½ lemon juiced
- salt, pepper to taste
- ¼ c water
Instructions
To roast the vegetables
- Preheat the oven to 400F and line a large rimmed baking sheet with parchment paper.
- Trim the broccoli leaves and stems, then use a sharp knife to divide the broccoli head into small, bite-sized florets.
- Peel the sweet potato, slice it into rounds, and cut the rounds into even bite-sized cubes.
- Place butternut squash, broccoli florets, beet, sweet potatoes, and 3 cloves of garlic in a bowl. Sprinkle with Italian seasoning, salt, and pepper. Drizzle with avocado oil and mix thoroughly.
- Spread the vegetables on a baking sheet and roast for 30 minutes, stirring halfway through.
To make Tahini sauce
- Meanwhile, in a small bowl, whisk Tahini, lemon juice, and garlic pushed through a garlic press. Add water, about 1 tablespoon at a time, and whisk thoroughly until the sauce is smooth. Continue adding water and whisk until you have a sauce of desired consistency.
- Remove roasted vegetables from the oven. Arrange them on a platter and drizzle with a Tahini sauce.
Notes
- Roasting the veggies. To guarantee even roasting, cut your vegetables into bite-sized pieces. To make sure that the vegetables cook evenly and get a lovely caramelization on all sides, stir them halfway through the roasting process.
- Making the vegetables ahead of time. You can prepare the vegetables a day in advance by cutting them and storing them in the refrigerator. This can save you some time on the day of cooking.
- Storage in the fridge. Transfer any leftover roasted vegetables into airtight containers or resealable plastic bags. Store in a fridge for about three to five days.
- Reheating. Reheat the vegetables in the oven or on the stovetop. If using the oven, preheat it to around the same temperature you originally roasted them at, spread the veggies on a baking sheet, and warm them for about ten minutes. On the stovetop, heat a little bit of oil in a pan, add the vegetables, and stir them around until heated through.
- Freezing. While it is possible to freeze roasted vegetables, the texture may change slightly upon thawing and reheating, becoming a bit softer. Since it’s so easy to make, I recommend making it fresh or storing it in the fridge.
Nutrition Information
Show Details
Calories
432kcal
(22%)
Carbohydrates
55g
(18%)
Protein
11g
(22%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
13g
Sodium
149mg
(6%)
Potassium
1469mg
(42%)
Fiber
12g
(48%)
Sugar
13g
(26%)
Vitamin A
25986IU
(520%)
Vitamin C
173mg
(192%)
Calcium
211mg
(21%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 55g | 18% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 149mg | 6% |
| Potassium | 1469mg | 31% |
| Fiber | 12g | 48% |
| Sugar | 13g | 26% |
| Vitamin A | 25986IU | 520% |
| Vitamin C | 173mg | 192% |
| Calcium | 211mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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