Roasted Autumn Vegetables

Name: Roasted Autumn Vegetables
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 cup chopped, peeled carrots; 2 cups chopped, peeled sweet potatoes; 1 cup chopped yellow onion; 1 cup chopped, peeled parsnips; 1 cup chopped, peeled turnips; 1 cup chopped red potatoes; 1 cup chopped, peeled butternut squash; ¼ cup freshly squeezed orange juice; 2 tablespoons extra virgin olive oil; 4 medium garlic cloves; 1 teaspoon chopped fresh rosemary; 1 teaspoon salt; ¼ teaspoon freshly ground black pepper

This easy vegetable recipe makes a great side dish to pork tenderloin, chicken and beef. A great addition to dinner!

⏱️ 75 min 🔪 Prep: 30 min 🔥 Cook: 45 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

6 servings

1 cup chopped, peeled carrots
2 cups chopped, peeled sweet potatoes
1 cup chopped yellow onion
1 cup chopped, peeled parsnips
1 cup chopped, peeled turnips
1 cup chopped red potatoes
1 cup chopped, peeled butternut squash
¼ cup freshly squeezed orange juice
2 tablespoons extra virgin olive oil
4 medium garlic cloves
1 teaspoon chopped fresh rosemary
1 teaspoon salt
¼ teaspoon freshly ground black pepper

Steps

Preheat the oven to 450℉. Spray a rimmed baking sheet with nonstick spray.
In a large bowl, toss the vegetables with the orange juice, olive oil, whole garlic cloves, rosemary, salt and pepper. Spread onto the prepared baking sheet (or roasting pan).
Roast for 45 to 50 minutes stirring occasionally, until tender and lightly browned.