Roasted Autumn Vegetables
A hearty mix of roasted autumn vegetables featuring tender potatoes, sweet butternut squash, and fragrant herbs, perfect for cozy family dinners or festive gatherings.
Ingredients
Instructions
- In a large bowl, toss potatoes, shallots, 4 tablespoons of olive oil, bay leaf, dried thyme, crushed garlic, salt, and pepper.
- Spread the mixture in an oiled large roasting pan.
- Roast at 375°F (190°C).
- Shake the pan every 5 to 10 minutes during the first 25 minutes of roasting.
- In a bowl, toss butternut squash chunks with remaining 1 tablespoon of olive oil, salt, and pepper.
- Add the squash to the pan with the other vegetables.
- Continue roasting for 10 to 20 minutes, until vegetables are tender.
- Discard the bay leaf.
- Season the vegetables as desired before serving.
Nutrition & Diet Analysis (per serving)
521
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).