Melange of Roasted Vegetables
Roasted carrots, Brussels sprouts, butternut squash, and parsnips tossed in a light maple glaze; top with toasted pecans for added texture and seasonal flavor. This simple, crowd-pleasing side complements your warm dips and soups beautifully, adding color and a variety of flavors.
Servings 6
Calories 133kcal
Ingredients
- 2 cups Brussels sprouts halved
- 2 cups diced carrots
- 2 cups diced butternut squash
- 5 medium beets
- 1 tbsp olive oil
- 1 tbsp pure maple syrup
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cinnamon optional
- ¼ cup toasted walnuts roughly chopped
Instructions
- Preheat oven to 400°F. Use convection if that is available to you.
- In a large bowl, toss Brussels sprouts, carrots, butternut squash, and beets with olive oil, maple syrup, salt, and pepper.
- Spread the vegetables evenly on a parchment-lined baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until tender and slightly caramelized.
- Remove from oven and toss with toasted walnuts before serving.
Nutrition
Serving: 1servings | Calories: 133kcal | Carbohydrates: 13g | Protein: 3.3g | Fat: 8.5g | Saturated Fat: 0.9g | Sodium: 59mg | Fiber: 3.5g | Sugar: 7g
