Mariss' Roasted Fall Vegetables Recipe

Name: Mariss' Roasted Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fingerling potatoes; 1 ½ cups carrots (I think baby carrots would be awesome!); 2 cups Brussels sprouts; 1 bag of small tri-colored onion; 2 cups butternut squash; ¼ cup olive oil; 2 garlic cloves, minced; salt and pepper; Italian parsley, fresh; rosemary

Servings: persons

2 cups fingerling potatoes
1 ½ cups carrots (I think baby carrots would be awesome!)
2 cups Brussels sprouts
1 bag of small tri-colored onion
2 cups butternut squash
¼ cup olive oil
2 garlic cloves, minced
salt and pepper
Italian parsley, fresh
rosemary

1
Preheat oven to 400.
2
Quarter, halve, and/or cut vegetables.
3
Toss carrots and potatoes in garlic, olive oil, salt, and pepper.
4
Let sit.
5
Do the same with the brussel sprouts, squash, and onion separately.
6
Roast carrots and potatoes for 10 minutes.
7
Flip and add the remainder of vegetables.
8
Roast for 35 minutes.
9
Note: Timing may vary; it depends on how soft/crispy you want them.
10
Garnish with fresh parsley.

1160

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups fingerling potatoes, 1 ½ cups carrots (I think baby carrots would be awesome!), 2 cups Brussels sprouts, 1 bag of small tri-colored onion, and more.

Yes, Mariss' Roasted Fall Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mariss' Roasted Fall Vegetables

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