Yield: 2
Roasted Winter Vegetables
This one pan, simple savory dish is the ultimate cold weather vegetable dish.
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Ingredients
- 1 cup butternut squash, peeled, seeded and cubed
- 1 cup brussels sprouts, halved
- 1 cup potatoes, diced, or use baby potatoes
- 2 tbsp coconut oil
- 1 tbsp thyme
- 1 tbsp sage
- 1 clove garlic, minced
- 1 tbsp balsamic vinegar
- salt and pepper to taste
- 2 tbsp pepitas
Instructions
- Preheat oven to 450. Line backing sheet with parchment paper or spray with cooking spray
- In a medium bowl, toss vegetables with olive oil, sage, thyme, garlic, balsamic vinegar, salt and pepper. Toss to combine until all vegetables are evenly coated.
- Spread the vegetables evenly on the pan into a single layer.Transfer the sheet pan to the oven and bake for 40-50 minutes until the butternut squash and potatoes are tender.
- Sprinkle with pepitas and serve.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 325Total Fat: 19gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 5gSodium: 23mgCarbohydrates: 35gFiber: 7gSugar: 5gProtein: 8g
