Roasted Fall Vegetables

Here's the Dish

Last year for Thanksgiving I made these roasted vegetables and they were such a big hit that everyone requested them again this year! They are so easy to make, and have the perfect balance between slightly sweet and salty! I can promise that even the pickiest eaters will eat their veggies when you serve them this way! 

Method

The estimated total time to make this recipe is 40-45 minutes.

1

Line a baking pan with foil or parchment paper (for easy clean up), and spray with cooking spray. Preheat oven to 425 degrees. 

2

Spread vegetables onto baking pan, making sure none of them overlap. Sprinkle seasoning over the top of the vegetables evenly. (You can add all the seasonings to a small bowl and stir if desired first). Bake 40-45 minutes, or until vegetables are just roasted. 

3

Remove pan from the oven, pour syrup (or honey / vinegar) over veggies and stir with spatula to evenly coat. Sprinkle parmesan evenly over top. Return pan to the oven and turn on high broil, broiling for 2-4 minutes, or until parmesan cheese on veggies become just golden brown (watch carefully so it doesn’t burn). Enjoy! 

 

Ingredients

1 largeSweet potato, peeled and cubed into 1 inch cubes
2 mediumSweet onions, cut into thick wedges
2 largeCarrots, peeled and diced into 1 inch pieces
2 largeParsnips, peeled and diced into 1 inch pieces
Seasoning:
1 tspSalt
1/4 tspPepper
1/2 tspGarlic powder
1 tspMinced onion (or 1/2 tsp onion powder)
1/4 tspPoultry seasoning
Optional: 1 pkt stevia or 1 tsp sweetener
Topping:
2 tbsLow sugar maple syrup or honey (or 2 tbs balsamic vinegar)
1/4 cupParmesan cheese

Katie's Tip!

You can swap out any root vegetable or cubed squash for any of the ones listed!

Nutrition Breakdown

4 Servings (about 1 cup per serving)
94 Calories per Serving
2 g Fat
17 g Carbohydrate
3 g Sugar
3 g Fiber
4 g Protein
2 WWP+*

*Weight Watchers Points per serving

1 Comment

Sarah said:

Hi Katie!

Those vegetables look delicious! I am a firm believe in simple roasting of anything really (chicken, fish, vegetables, FRUIT!) It always brings out the natural delicous flavor of foods.

I want to roast a big pan of sweet and white potatoes as a Thanksgiving side dish. Would the seasoning of this recipe work for that?

Thanks!
Sarah xo

November 12th, 2013 — 10:50am  |  Reply

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