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Roasted Autumn Vegetables

Winter Vegetarian Public
Course: Side dish
Preparation time: 0 minutes
Energy: 296 kcal / serving

Instructions

  • 1.   Preheat your oven to 180°C (350°F).
    Peel the butternut squash and cut the flesh into cubes, as well as the sweet potatoes.
  • 2.   Also peel the carrots, parsnips, and turnips, and cut them lengthwise. Slice the onions and shallots into thin strips.
  • 3.   In a baking dish, place all your cut vegetables. Drizzle the vegetables with a tablespoon of maple syrup and olive oil.
  • 4.   Add salt and pepper, as well as thyme and spices.
  • 5.   Mix everything well so that all the vegetables are well coated.
  • 6.   Bake for 45 minutes.
    Mix the vegetables halfway through cooking.

Notes & Suggestions

  • https://lesrecettesdekelou.com/poulet-dautomne-aux-legumes-racines/
  • about 4 shallots

Ingredients for servings

  • 150 g of shallot
  • 500 g of sweet potato
  • 400 g of carrot
  • 250 g of parsnip
  • 200 g of turnip
  • 3 tablespoon of olive oil
  • 3 tablespoon of maple syrup
  • 1 bay leaf
  • 3 garlic cloves
  • 1 teaspoon of trapper's spice
  • 1 stalk of thyme
  • 1 butternut squash
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    296 kcal
    15 %
  • Fat
    7,28 g
    10 %
  • of which saturated
    1,15 g
    6 %
  • Carbohydrates
    43,02 g
    17 %
  • of which sugar
    ?
    ?
  • Protein
    4,41 g
    9 %
  • Fibers
    10,11 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.