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Autumnal Roasted Root Vegetables

December 6, 2015 by hastemakestaste Leave a Comment

Each year, as summer winds down, I can’t help but look forward to the gorgeous colors of fall foliage. This dish reflects all of the beauty of fall on a plate. 

Roasted Root Vegetables

While most of the vegetables are interchangeable in this dish (or more can be added) the star of the show is the beet. During roasting, the red juices infuse into the surrounding vegetables, creating a masterpiece of color nearly as impressive as the array of hues on the trees outside your window in the fall. 

Most of these veggies are easy to obtain in pre-cut form at many grocery stores which is, naturally, a huge time saver. But, even if they’re not, the few minutes it takes to quickly cut them into chunks before popping them in the oven is well worth the effort. 

With just a drizzle of olive oil and a sprinkling of salt and pepper, some of the vegetables turn sweet and toothsome while others get a slight crunchy outer coating. These are a perfect side for any protein, from roasted chicken to slow-roasted beef, or just in a bowl all on their own for a calorie-light yet hearty vegetarian dinner or as an alternative to salad for lunch.

Autumnal Roasted Root Vegetables
2015-12-05 22:53:18
Serves 6
An array of root vegetables that, when roasted, look like autumn on a dish.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
189 calories
26 g
0 g
9 g
3 g
1 g
189 g
95 g
7 g
0 g
8 g
Nutrition Facts
Serving Size
189g
Servings
6
Amount Per Serving
Calories 189
Calories from Fat 82
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 95mg
4%
Total Carbohydrates 26g
9%
Dietary Fiber 4g
17%
Sugars 7g
Protein 3g
Vitamin A
208%
Vitamin C
26%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 12 oz beets (about 3 beets)
  2. 10 oz butternut squash (about ¼-½ of one butternut squash)
  3. 8 oz sweet potatoes (1 large, or 2 smaller sized sweet potatoes)
  4. 8 oz russet potatoes (1 large, or 2 smaller sized russet potatoes)
  5. ¼ cup olive oil
  6. Cooking spray
  7. Salt
  8. Pepper
Instructions
  1. Pre-heat oven to 450 degrees.
  2. Slice beets lengthwise into spheres (or dice into large chunks, if preferred)
  3. Dice butternut squash, sweet potatoes and russet potatoes into similar-sized large chunks.
  4. Spray pan with cooking spray.
  5. Combine all vegetables and spread across pan.
  6. Drizzle with olive oil.
  7. Sprinkle with salt and pepper.
  8. Cover and roast for 45 minutes, turning only once.
Tips
  1. Be sure to minimize moving vegetables around during cooking time. The sweet potatoes and squash will become very tender and can easily lose their shape and become mushy if handled too often. Gently turn vegetables only once halfway through cooking time.
  2. To get a truly autumnal look to the dish, mix the vegetables before cooking so that their individual colors (particularly that of the beet) can infuse into the other vegetables.
  3. Feel free to add other vegetables like similar-sized chunks of onion, parsnips, and carrots to add to the array of colors, tastes, and textures.
beta
calories
189
fat
9g
protein
3g
carbs
26g
more
Haste Makes Taste http://hastemakestaste.kitchen/

 

Filed Under: Lunch, Sides, Uncategorized Tagged With: Beets, Butternut Squash, Gluten free, Olive Oil, Parsley, Root Vegetables, Squash, Sweet Potatoes, Vegan, Vegetables, Vegetarian

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