Roasted Autumn Vegetables

Ingredients and Weight:

• Carrots: 500g (1.1 lbs)
• Parsnips: 500g (1.1 lbs)
• Brussels sprouts: 500g (1.1 lbs)
• Red onions: 3 medium (300g/0.66 lbs)
• Butternut squash: 500g (1.1 lbs), peeled and cubed
• Olive oil: 1/4 cup (60ml)
• Salt and pepper: to taste

Preparation Time:

40 minutes

Cooking Time:

40-45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Wash and peel the carrots and parsnips. Cut into 1-inch (2.5 cm) chunks.
3. Trim the ends of the Brussels sprouts and halve them.
4. Peel and slice the red onions.
5. In a large bowl, toss the vegetables with olive oil, salt, and pepper.
6. Spread the vegetables evenly on a baking sheet lined with parchment paper.
7. Roast for 40-45 minutes, or until tender and slightly caramelized.

Nutritional Information:

Per serving (1 cup):

• Calories: 160
• Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 28g
• Protein: 3g
• Fiber: 5g
• Vitamin C: 30% of Daily Value

Dish Characteristics:

• Vibrant and colorful
• Savory and slightly sweet
• Roasted flavor enhances the natural sweetness of the vegetables
• Easy to prepare and perfect for a healthy side dish or main course

User Comments:

• "These roasted vegetables were absolutely delicious! They were so easy to make and the flavors were incredible."
• "I loved the combination of vegetables and the roasting made them so flavorful."
• "This dish is perfect for a crowd, it's hearty and packed with vegetables."

Special Precautions and Tips:

• Use a variety of vegetables for a more colorful and flavorful dish.
• Season the vegetables generously, as roasting intensifies the flavors.
• Do not overcrowd the baking sheet, as this will prevent the vegetables from roasting evenly.