Roasted Fall Vegetables
There are endless ways to prepare fall veggies, and if you’re looking to up your nutrition and eat the rainbow, these roasted root vegetables are a great way to enjoy eating your veggies!
Servings: 6
Calories: 141kcal
Ingredients
- 2 cups yellow potatoes diced into medium chunks
- 1½ cups sweet potatoes diced into medium chunks
- 1½ cups beets diced into medium chunks
- 1 cup carrots sliced into disks
- ½ cup red onion sliced
- 2 cloves garlic roughly chopped
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon coconut oil melted
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat your oven to 400 degrees F. Line a baking tray with parchment paper.
- Chop all of the veggies and place them on the baking pan. You're welcome to peel them first, but I usually leave the skin on mine because I like the adder fiber and nutrients.
- Add the fresh herbs, coconut oil, salt, and pepper. Toss to coat the veggies.
- Place the pan on the bottom rack and bake for 20 minutes. Flip the veggies and bake for another 15 minutes.
- Remove them from the oven and serve immediately, or cool them down and store in the fridge for meal prep. Enjoy!
Notes
Storing Tips: Allow the roasted fall vegetables to cool to room temperature before transferring them to an airtight container. Refrigerate promptly, and they can be stored for up to 3-4 days.
Freezing Leftovers: Place them in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. They can be stored in the freezer for up to 2-3 months. Reheat the roasted fall vegetables in an oven, air fryer, or toaster oven for the best results.
Nutrition
Calories: 141kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 453mg | Potassium: 658mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8360IU | Vitamin C: 23mg | Calcium: 44mg | Iron: 1mg