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4.65
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Autumn Roasted Veggies
Simply, healthy, and easy roasted vegetables featuring your favorite fall veggies - acorn squash, sweet potatoes, cauliflower, brussels sprouts, and bell peppers.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Servings:
6
Author:
Layla
Ingredients
2
cups
sweet potatoes
cut into 1½-inch thick pieces
2
cups
cauliflower florets
2
cups
bell pepper
cut into 1 inch pieces
2
cups
zucchini
sliced or cubed into 1 inch pieces
1
medium acorn squash
seeded, cut into 1 inch slice or cubes
1
cups
brussels sprouts
1/4
cup
olive oil
1
teaspoon
dried basil
1
teaspoon
dried oregano
1
teaspoon
black pepper
1/2
teaspoon
kosher salt
1/2
teaspoon
cinnamon
1/2
teaspoon
Garlic powder
Instructions
Preheat oven to 400 degrees.
Place chopped veggies in an extra large bowl. Pour oil and spices onto veggies. Toss with hands to combine.
Spread vegetables in an even layer on baking sheet (s) and bake at 400 degrees for 30-40 minutes, flipping halfway through cooking time.
Video
Nutrition
Serving:
1
serving
|
Calories:
187
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Sodium:
240
mg
|
Potassium:
785
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
8311
IU
|
Vitamin C:
108
mg
|
Calcium:
73
mg
|
Iron:
2
mg