Garlic Roasted Autumn Vegetables
Tender butternut squash, baby potatoes, carrots, and red onion roasted with garlic and sage. A colorful vegan autumn side dish that's perfect for family dinners and holiday meals.
Equipment
- aluminum foil
- Mixing bowl
- Parchment paper
- Rimmed baking sheet
Ingredients
- 1 medium Red Onion chopped
- 2 medium Carrots sliced into coins
- 1 medium Butternut Squash peeled, seeded and chopped
- 8 ounces Baby Red Potatoes halved
- 1/4 cup Extra-Virgin Olive Oil
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Ground Sage
- 1/4 teaspoon Ground Black Pepper
- Salt to taste
Instructions
- Preheat the oven to 350°F (180°C).
- Line a rimmed baking sheet with parchment paper.
- Place the red onion, carrots, butternut squash, and baby red potatoes in a mixing bowl.
- Add the olive oil, garlic powder, ground sage, black pepper, and salt.
- Toss until all the vegetables are evenly coated.
- Spread the vegetables in a single layer over the prepared baking sheet.
- Cover the baking sheet with aluminum foil.
- Roast for 1 hour until the vegetables are fork-tender.
- Remove the foil and serve the vegetables warm.
Notes & Wine Advice
Serving Suggestions
Serve these autumn vegetables alongside a plant-based roast, casserole, grilled main course, or other holiday dishes. They also pair well with rice, quinoa, lentils, or a fresh green salad for a complete plant-based meal.Recipe Notes
Cut the butternut squash, carrots, and potatoes into similar-sized pieces so they become tender at approximately the same time. Keeping the baking sheet covered helps the vegetables soften during the long roasting time.Variations
Add Brussels sprouts, parsnips, pumpkin, or sweet potato for a different harvest vegetable combination. Fresh rosemary or thyme can replace the sage, while smoked paprika adds a deeper savoury flavour.Storage
Allow leftover vegetables to cool before transferring them to an airtight container. Refrigerate for up to four days. Reheat in a hot oven or air fryer to restore some of the roasted texture.Wine Advice
A crisp Sauvignon Blanc provides a fresh contrast to the earthy roasted vegetables. A lightly oaked Chardonnay is a good alternative with the sweet butternut squash and sage.Nutrition values
Serving: 1 serving | Calories: 250 kcal | Carbohydrates: 38 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 2 g | Sodium: 190 mg | Sugar: 7 g