Description
Halloween roasted veggies are the perfect way to celebrate the season with vibrant colors and delightful flavors. This easy-to-make dish features a medley of seasonal vegetables, expertly roasted to enhance their natural sweetness and create a crispy texture. Enjoy them as a side dish or a stand-alone centerpiece at your festive gatherings. Gather your loved ones around the table and savor the warmth of fall with every delicious bite.
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 1 large red onion, sliced into wedges
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried thyme (or rosemary)
- 4 garlic cloves, whole
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Wash and peel carrots and butternut squash; chop them into bite-sized pieces. Halve Brussels sprouts and slice red onion into wedges.
- In a large bowl, combine all chopped vegetables. Drizzle with olive oil, then season with salt, pepper, and dried herbs. Toss until evenly coated.
- Spread vegetable mixture on the prepared baking sheet in a single layer to ensure even roasting.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through until vegetables are caramelized and golden brown.
- Remove from oven, let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 130
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg