Simple Roasted Root Vegetables
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Super simple, super nutritious, and super delicious.
What's in this post
Autumn is in full swing and with it brings intense cravings for root vegetables. Well, for me anyway. I love them. Root vegetables are amazingly delicious no matter which way they’re prepared. Tonight, I prepared simple, but tasty, roasted root vegetables with some butternut squash thrown in for good measure. First up, maple and ginger roasted carrots and butternut squash.
Here’s what I did:
- Preheat oven to 350°
- Wash 8 medium/large carrots and 1 medium butternut squash
- Peel butternut squash, de-seed, and chop into 1″ cubes
- I don’t peel my carrots, you can if you wish. Cut into 1″ rounds
- Place into glass baking pan (I used a 9×12)
- Drizzle with 1-2 tablespoons of olive oil, 1 tablespoon maple syrup, 2-4 tablespoons of fresh grated ginger, 1/8 teaspoon nutmeg (I used fresh), and salt/pepper to taste
Cover pan with foil, bake for one hour or until vegetables are tender. Really, it’s that simple. I also roasted beets at the same time, though used a separate pan so I could spice them a bit different.
Here’s what I did:
- Wash one bunch of beets (about 4-6)
- I don’t peel my beets, but you can if you wish. Cut into wedges.
- Place into glass baking pan
- Drizzle with 2 teaspoons of olive oil, 2-3 tablespoons fresh minced garlic (I like mine garlicky, you can reduce it if you like) salt/pepper to taste
Cover pan with foil, bake for about an hour or until tender. Super simple, super nutritious, and super delicious.
oh man. roasted beets are the best!
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