Roasted & Spiced Fall Vegetables
Ingredients
- 2 whole Large (Or 3 Medium) Carrots, Cut Into 1-inch Chunks ⓘ
- 3 whole Medium Red Potatoes, About 1.5 Pounds Total, Cut Into 1-inch Chunks ⓘ
- 2 Tablespoons Olive Oil ⓘ
- 1/2 teaspoons Smoked Paprika ⓘ
- 1/2 teaspoons Allspice ⓘ
- 1/2 teaspoons Cinnamon ⓘ
- 3 cups Brussels Sprouts, Trimmed And Halved If Very Large ⓘ
- 2 whole Pears, Cored And Cut Into 1-inch Chunks ⓘ
Instructions
- Preheat the oven to 500 F and prepare a rimmed baking sheet with parchment paper or lots of cooking spray.
- Mix the carrots and potatoes in a bowl with half the olive oil, half of each of the spices, and salt to your preference.
- Spread on the baking sheet and roast for 10 to 15 minutes until partially cooked.
- Meanwhile, combine the pears and Brussels sprouts with the remaining olive oil, spices, and more salt.
- Stir to combine.
- When the potatoes and carrots are partially cooked, remove pan from oven, add the pears and Brussels sprouts to the pan and spread into one even layer.
- Cook for 10 to 15 minutes more, stirring once, until the root veggies are tender and the Brussels sprouts are soft but not mushy.
- Taste and sprinkle with extra salt if desired.
- Enjoy!
Nutrition & Diet Analysis (per serving)
586
kcal
29% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).