Vegetables can be prepared in a multitude of ways, but one of my favorite methods of cooking them is to roast them. I love being able to prepare my ingredients and throw them in the oven to let the heat transform them into a state of near perfection. The process of roasting is actually quite simple: chop up your ingredients and throw them in a bowl, add your oil, herbs, and seasonings and toss to coat, throw them on a pan and stick them in the oven. The veggies come out so tender, but you can also make them crispy, if that’s your preference. An added bonus is how warm the oven will make your home throughout the process.
Since I love roasted vegetables so much, I figured I’d create a super easy recipe for you that incorporates tasty fall flavors and beautiful colors reminiscent of autumn foliage. I chose to roast butternut squash, beets, carrots, and red onion, all of which are fresh during this seasonal transition. Although these ingredients are perfect for fall, they are equally as fitting throughout the rest of the year.
These ingredients are packed with nutrients as well. To give you a taste of the nutrition you’ll get out of this recipe, here are a few facts about the ingredients. Butternut squash and carrots can improve your eyesight, due to their extremely high vitamin A content. Their vitamin C can help boost immunity and their potassium content can aid in decreasing blood pressure. Beets are high in vitamin C and potassium as well, and they also contain folate, which is an often overlooked nutrient that aids DNA synthesis and repair. These are only a few of the health benefits that you will experience from consuming these vegetables, so go ahead and make this recipe to help improve your health all while enjoying the flavors of fall!
- 4 carrots, cut in half lengthwise and quartered (or cut to your preference)
- 1 container of cubed butternut squash (I used 18 oz)
- ½ red onion, sliced
- 1 beet, skinned and diced
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon extra virgin olive oil
- Black pepper
- Preheat oven to roast at 375ºF.
- Prepare carrots, beet, and onion as noted above.
- Place prepared carrots, beet, onion, and butternut squash in a large bowl.
- Drizzle olive oil on top of vegetables. Using tongs, toss well to coat.
- Remove thyme leaves from stems and finely chop the leaves.
- Add chopped thyme leaves, salt, and black pepper to the bowl. Toss well.
- Line a baking sheet with tin foil and place the vegetables on it. Make sure each piece is not touching another to ensure that they cook thoroughly.
- Place baking sheet in the oven and roast for 20-25 minutes. Add 5 minutes if you like your veggies crispy. Enjoy!
- Calories: about 460 in entire recipe. In ¼ of the recipe: about 115