roasted fall veggies how to get them crispy and perfectly caramelised
Struggling to eat more veggies? roasted fall veggies make healthy eating easy and delicious. Find out how to roast them perfectly!
Ingredients
- Carrots
- Brussels sprouts
- Sweet potatoes or potatoes
- Red onions
- Butternut squash
- Olive oil
- Sea salt & cracked pepper
- Fresh herbs rosemary or thyme
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper.
Step 2: Chop Like a Pro
- Cut your veggies into bite-sized chunks roughly the same size so they roast evenly.
Step 3: Toss and Coat
- Place all your vegetables in a large bowl. Drizzle with olive oil, sprinkle salt, pepper, and herbs. Toss until every piece is coated.
Step 4: Spread Them Out
- Pour them onto your baking sheet in a single layer. Give them space crowded veggies steam, they don’t roast. The goal? Crispy edges, soft centers.
Step 5: Roast and Relax
- Slide them into the oven and roast for 20 minutes. Then, flip or stir the veggies for even browning. Continue roasting for another 15–20 minutes until golden and slightly crispy.
Step 6: Finish and Serve
- Once done, taste for seasoning. Add more salt, a drizzle of maple syrup, or a squeeze of lemon for brightness.
Notes
Nutritional Information
- Calories: ~180 kcal
- Carbohydrates: 28g
- Protein: 4g
- Fat: 7g
- Fiber: 6g
- Sugar: 9g
- Vitamin A: 150% of your daily value
- Vitamin C: 70%
- Iron: 10%