Roasted Low Carb Fall Vegetables (Butternut Squash, Carrots, Brussels Sprouts, and Cauliflower)
Dairy free, egg free, gluten free, grain free, lactose free, nut free, peanut free, soy free, paleo, vegan, vegetarian, low carb.
Prep time: 15 min
Cook time: 50 min
Servings: 4 people
Chicago is wonderful in the fall, especially when the fall lasts enough to enjoy it (Chicagoans, you know what I’m talking about)! Here is a recipe featuring some delicious fall vegetables roasted with olive oil, sage, thyme, and rosemary. This is a side dish that goes well with both meats and fish. For pairing ideas, you can check out the Recipes in English section of this website and filter by course .
You can clean, cut and season these veggies ahead of time, and refrigerate them until it’s time to bake them.
Ingredients
Click on the ingredients in the list for buying options (you might find alternative brands in the section Spesa/Grocery of this website).
Carrots, 2 medium (200 g, 7 oz)
Cauliflower, ½ small head (300 g, 10.5 oz)
Butternut squash, 450 g (1 lb)
Brussels sprouts, 5 big, 300 g (10.5 oz)
Extra virgin olive oil, 50 g (¼ cup, 4 tbsp)
Sage leaves, 5
Fresh thyme, 1 tbsp
Rosemary, 2 sprigs
Salt, ¼ tsp
Pepper ⅛ tsp
Tools you might be missing:
To spread the oil uniformly I use an Olive oil sprayer
Instructions
1. Preheat the oven at 425 F
2. Clean, wash, chop all the veggies, and add them to a large bowl.
3. Cut the rosemary into 6 pieces or so, and add it to the bowl of veggies with the other spices, and the oil. Toss well.
4. Line a large baking sheet with parchment paper and spread the vegetables in a single layer. Bake at 425 F for 45-50 minutes tossing ½ the way through.
5. Add salt and pepper to taste and serve.
Notes
You can clean, cut and season these veggies ahead of time, and refrigerate them until it’s time to bake them.
For pairing ideas, you can check out the Recipes in English section of this website and filter by course.
Nutritional Information
Nutrition facts are provided as a courtesy, using the ingredient in the list and the USDA Food Database via myFitnessPal. This information is meant as a guideline only and should not be construed as a guarantee.
Serving size: 1| Calories: 241 | Total fat: 14.1 g | Total carbohydrate: 28.1 g | Total fiber: 8 g | Total sugars: 7.9 g | Protein: 5.6 g | Net Carbohydrates: 20.1 g