There is nothing better than a healthy, hearty bake with some delicious, crisp roasted veggies in the Fall. Sweet potatoes, pumpkin and Brussels sprouts are pretty simple, but once roasted, the flavors all melt together and make a mouthwatering side dish. I love serving them with proteins like grilled chicken, salmon or even on their own with some quinoa on the side.
What You'll Need
1 red onion, chopped into pieces
2 sweet potatoes, roughly chopped
1 large orange beetroot, roughly chopped
1 sugar pumpkin, chopped
1/4 cup Italian parsley, roughly chopped
2 tablespoons fresh rosemary, roughly chopped
2 tablespoons fresh thyme, roughly chopped
2 tablespoons coconut oil, melted
1 tbs apple cider vinegar (optional)
What You'll Need To Know
1. Preheat oven to 450F.
2. Place all vegetables in a big bowl and toss with coconut oil, herbs, salt and pepper, making sure to coat all the veggies.
3. Cover a baking sheet with parchment paper or aluminum foil and spread veggies out in a single layer.
4. Roast the vegetables in the oven for 30 minutes then stir them around. Add in the parsley and roast for a further 10 minutes or until golden brown and tender.
5. Take out of oven and pour vinegar over veggies. Serve and enjoy!
Recipe makes 6 servings.