Roasted Vegetable Harvest
Roasted Vegetable Harvest is a delicious and healthy dish that is perfect for any occasion. This dish is packed with flavor and nutrients, making it a great choice for those who want to eat healthy without sacrificing taste. In this recipe, we will show you how to make the perfect Roasted Vegetable Harvest that will leave your taste buds wanting more.
Ingredients (per serving):
- 1/2 cup butternut squash, peeled and cubed
- 1/2 cup sweet potato, peeled and cubed
- 1/2 cup Brussels sprouts, trimmed and halved
- 1/2 cup red onion, sliced
- 1/2 cup red bell pepper, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
Cooking Tips:
- Cut the vegetables into similar sizes to ensure even cooking.
- Use a large baking sheet to avoid overcrowding the vegetables.
- Toss the vegetables in the olive oil and seasonings to ensure they are evenly coated.
Instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, combine the butternut squash, sweet potato, Brussels sprouts, red onion, and red bell pepper.
3. Drizzle the olive oil over the vegetables and toss to coat evenly.
4. Sprinkle the salt, black pepper, garlic powder, and dried thyme over the vegetables and toss to coat evenly.
5. Spread the vegetables out in a single layer on a large baking sheet.
6. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.
7. Serve the Roasted Vegetable Harvest hot and enjoy!
Appearance and Taste:
The Roasted Vegetable Harvest is a colorful and vibrant dish that is sure to impress. The butternut squash, sweet potato, Brussels sprouts, red onion, and red bell pepper all come together to create a beautiful and appetizing dish. The vegetables are perfectly roasted, giving them a slightly crispy exterior and a tender interior. The combination of seasonings adds a delicious depth of flavor to the dish, making it a true crowd-pleaser.
Type of Dish:
Vegetarian Side Dish
Main Ingredients:
Butternut Squash, Sweet Potato, Brussels Sprouts
