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I absolutely adore roasted vegetables. While I am a huge veggie fan all around, I find that roasting really brings out the flavor of certain veggies, with our root vegetable friends being at the top of the list.
Every year, I can’t wait until Fall comes. I enjoy Spring, tolerate Summer, but ADORE Fall. I also like Winter, but if I had to choose a season to stay year-round, it would hand down be Fall.
The crisp air that holds a clean, fresh smell that comes with the change of the seasons. The gorgeous Fall colors. The cool breezes. Temperatures that are just right for sitting out on the patio with a hot cup of golden milk hot chocolate.
Yes, I am a Fall lover, through and through. And guess what?! As we share this recipe, Fall is in full swing and I couldn’t be happier. I also knew it would be the perfect time to share a super easy roasted vegetable side dish with you guys.
Another reason that Fall makes me happy is because of the abundance of some of my favorite foods available fresh and locally at the farmer’s market and my grocery stores. The summer harvest is drawing to a close and an abundance of root vegetables and cooler weather produce are hitting the shelves and bins for us to enjoy.
I find the smells and tastes of squashes and warm spices so comforting during this time of year. One of my favorite ways to enjoy the Fall harvest is with simple preparations such as roasting.
This recipe couldn’t be simpler or more delicious. It’s the perfect side dish for any meal and it makes excellent leftovers, so make extra and enjoy it with breakfast, lunch, and/or dinner!
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Harvest Vegetable Medley :: Gluten-Free, Grain-Free, Dairy-Free
Usher in Fall with the delicious taste of roasted vegetables. Roasting root veggies is a great way to bring out the natural flavors and create a side dish that will please the whole family.
- 1 acorn squash, peeled, seeded, and cubed
- 2 sweet potatoes, peeled and cubed
- 2 apples, cored, peeled and cubed
- 2 parsnips, peeled and cubed
- 1 small red onion, sliced
- 1/4 cup coconut oil, melted (if you can tolerate butter, butter gives these veggies an amazing flavor!)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 sprigs fresh thyme, leaves removed (can also use 3/4 tsp dried thyme)
- 3/4 tsp sea salt (more or less to taste)
- 1/4 tsp ground black pepper (more or less to taste)
- pinch of red pepper flakes (optional)
- Heat oven to 400.
- Wash and prepare all of the vegetables.
- Toss all ingredients, including coconut oil and spices, in a bowl,
- When everything is evenly coated, place in a roasting pan and roast for about 40 - 50 minutes or until veggies are soft.
- Remove from oven and enjoy!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 115Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 19mgCarbohydrates: 28gFiber: 6gSugar: 11gProtein: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.