Roasted and Spiced Autumn Vegetables |
Author: Oven Love
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Feel free to substitute any fall produce or root vegetables here- fresh pumpkin, potatoes, parsnips, turnips, onions, etc. You can also switch up the spice mixture- adding ginger, cloves, etc; or substitute 1 teaspoon pumpkin pie spice.
- 1 small butternut squash; peeled, seeded and chopped
- 1 large sweet potato; peeled and chopped
- 2-3 carrots, peeled and chopped
- 1 large or 2 small apples; peeled, cored and chopped
- 1 large or 2 small pears; peeled, cored and chopped
- extra virgin olive oil, melted butter or melted coconut oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon fresh grated nutmeg
- salt and fresh ground pepper to taste
- Preheat the oven to 375 degrees.
- Combine all the chopped vegetables and fruits in a large bowl and toss with a few tablespoons of olive oil, butter or coconut oil. Add the spices and toss. Spread the mixture on a parchment or silicone-mat-lined baking sheet in a single layer. Roast in the oven for 30-45 minutes tossing once or twice. Serve warm.
Recipe by Oven Love at https://www.ovenloveblog.com/roasted-and-spiced-autumn-vegetables/
3.1.09