Side Dishes

August 10, 2021

Roasted Winter Vegetable Medley

I’m always looking for delicious ways to prepare veggies. This recipe is easy, delicious, and only takes a few minutes to prep. It will pair well with any main course and works well for meal prep because the veggies are delicious reheated.

I used a stokes sweet potato in this dish for the added color, but any variety of sweet potatoes will work well. Japanese sweet potatoes are my favorite and a great option if you can’t find the stokes variety and want a texture similar to a russet potato.

Roasted Winter Vegetable Medley

This side dish is Whole30 and Paleo compatible. It's easy to make and pairs well with any main course.

Prep:
10
min
cook:
35
min
total:
45
min
Author:

Elishah

Ingredients
  • 2 carrots, peeled and cut into 1/4 inch thick coins
  • 2 parsnips, peeled and cut into 1/4 inch thick coins
  • 1 medium stokes sweet potato, small dice
  • 2 C butternut squash, small dice
  • 4 garlic cloves, minced
  • 3 T avocado oil
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried basil
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a medium bowl, add all ingredients and toss together until thoroughly combined.
  3. Spread the vegetable mixture in a single layer on a sheet pan. It may take two sheet pans, depending on the size you are using.
  4. Place the sheet pan in the oven and roast for 30-35 minutes. The vegetables should be cooked and soft when they are done roasting.

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