Roasted Fall Vegetables

Ingredients and Weight:

• 1 butternut squash (2 lbs)
• 1 acorn squash (1 lb)
• 2 sweet potatoes (1 lb)
• 1 large onion (1 lb)
• 2 carrots (1 lb)
• 2 parsnips (1 lb)
• 1 Brussels sprouts (1 lb)
• Olive oil (¼ cup)
• Salt (to taste)
• Black pepper (to taste)

Preparation Time:

30 minutes

Cooking Time:

60-75 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut the squash, sweet potatoes, onion, carrots, parsnips, and Brussels sprouts into bite-sized pieces.
3. Toss the vegetables with olive oil, salt, and pepper.
4. Spread the vegetables on a large baking sheet and roast for 60-75 minutes, or until tender and caramelized.

Nutritional Information:

• Calories: 250 per serving
• Fat: 10g
• Carbohydrates: 40g
• Protein: 5g
• Fiber: 10g

Dish Characteristics:

• Vibrant colors and textures
• Sweet and savory flavors
• Nutrient-rich and healthy
• Perfect for a fall meal or Thanksgiving dinner

User Comments:

• "These roasted vegetables were absolutely delicious! The flavors were perfectly balanced and complemented each other so well."
• "I loved the caramelized edges on the vegetables. They added a touch of sweetness and crunch."
• "This dish was so easy to make and it turned out beautifully. I will definitely be making it again!"

Special Precautions and Tips:

• Use fresh, firm vegetables for the best results.
• Don't overcrowd the baking sheet, as this will prevent the vegetables from roasting evenly.
• Season the vegetables generously to enhance their flavor.
• If the vegetables start to brown too quickly, cover the baking sheet with foil.
• Serve the roasted vegetables as a main course or as a side dish.