Easy Oven Roasted Fall Vegetables
My easy Maple Rosemary Roasted Fall Vegetables are perfect for holidays or weeknight dinners. Feel free to customize with different veggies!
Servings: 6 servings
Calories: 203kcal
Cost: $9.46 or $1.58/serving
Equipment
Ingredients
- 1 lbs baby potatoes halved if large
- 1 lbs carrots peeled and cut into 2 inch pieces
- 1 delicata squash seeds removed and sliced
- 8 oz mushrooms
- 1 large red onion cut into 2 inch pieces
- 3 tbsp avocado oil
- 2 tbsp chopped fresh rosemary
- 1 tbsp pure maple syrup
- 1 ½ tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
Instructions
- Preheat the oven to 400° and line a large baking sheet with parchment.
- Prep the vegetables and place them all on the prepared sheet pan. Toss them with the oil, rosemary, and maple syrup until well coated. Spread the vegetables in a single layer on the sheet pan (use 2 sheet pans if necessary so you don't overcrowd the vegetables).
- Sprinkle evenly with the seasonings and bake in the preheated oven for 25 minutes. After 25 minutes, turn the heat up to a broil and broil another 3-5 minutes or until golden brown. Serve!
Nutrition
Calories: 203kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Sodium: 452mg | Fiber: 6g
