Caramelized Roasted Autumn Veggies

Name: Caramelized Roasted Autumn Veggies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 12 oz Brussel Sprouts trimmed & halved; 12 oz butternut squash cut into 3/4” cubes; 12 oz red potatoes cut into 3/4” cubes; 2 parsnips peeled & cut into 1/2” slices; 1 red onion cut into wedges; 1/4 c olive oil; Kosher salt; Freshly ground black pepper; 1/4 c Apple cider vinegar; 2 tbsp honey; 2 tbsp chopped rosemary; Kosher salt; Freshly ground black pepper

6 steps

Prep:30minCook:25min

Updated at: Thu, 17 Aug 2023 03:52:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories204.4 kcal (10%)

Total Fat9.9 g (14%)

Carbs28.1 g (11%)

Sugars10.3 g (11%)

Protein3.5 g (7%)

Sodium285.1 mg (14%)

Fiber5.2 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

12 ozBrussel Sprouts

trimmed & halved

12 ozbutternut squash

cut into 3/4” cubes

12 ozred potatoes

cut into 3/4” cubes

2parsnips

peeled & cut into 1/2” slices

1red onion

cut into wedges

¼ colive oil

kosher salt

freshly ground black pepper

Glaze

¼ capple cider vinegar

2 Tbsphoney

Toppings

2 Tbsprosemary

chopped

kosher salt

freshly ground black pepper

Instructions

Step 1

Preheat oven to 425 degrees.

Step 2

Line two 15x10” baking sheets with foil.

Step 3

Combine all the prepared veggies in a large bowl and toss with olive oil, salt and pepper.

Step 4

Divide between the two prepared baking sheets and put in preheated oven on separate racks for 25-30 minutes, stirring and switching racks halfway through.

Step 5

Meanwhile combine cider vinegar and honey in a small pan and cook over medium-high heat for about 12 minutes boiling uncovered down to 1/4 cup.

Step 6

Drizzle veggies with glaze and top with rosemary, salt, and pepper.