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–+ servings
Trio of Roasted Vegetables

Trio of Roasted Vegetables

Seasonal vegetables are combined with simple pantry ingredients and aromatics for easy sides perfect for the holiday table.
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Prep Time 15 minutes
Cook Time 28 minutes
Course Side Dish
Servings 8

Equipment

  • 1 11" oval baking dish
  • 1 pie dish
  • 1 13x9 baking dish

Ingredients
  

Roasted Butternut Squash with Apples

  • 1 butternut squash peeled and cubed medium
  • 2 apples, cubed
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tbsp fresh rosemary, chopped
  • 1/4 cup olive oil
  • 1/2 cup fresh cranberries

Roasted Rainbow Carrots

  • 1 lbs rainbow carrots, sliced
  • 1 tbsp salt
  • 1 tsp black pepper
  • 3 tbsp brown sugar
  • 2 tbsp maple syrup
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1/4 cup olive oil

Roasted Brussels Sprouts and Green Beans

  • 3 cups Brussels sprouts, halved
  • 1 lbs green beans, trimmed
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • pecans to garnish

Instructions
 

Roasted Butternut Squash with Apples

  • Preheat the oven to 400 degrees.
  • Add all of the ingredients to an 11" baking dish and toss together until fully combined.
  • Allow the vegetables to roast for 30 minutes, or until fork tender.

Roasted Rainbow Carrots

  • Preheat the oven to 400 degrees.
  • Place all of the ingredients into a pie dish and toss to combine.
  • Let the carrots roast for 30 minutes, or until they are fork tender.

Roasted Brussels Sprouts and Green Beans

  • Preheat the oven to 400 degrees.
  • Place all of the ingredients except for the pecans into a 13x9 baking dish. Toss to fully combine.
  • Let the vegetables roast for 30 minutes, or until fork tender.
  • Garnish with pecans. Enjoy!
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