Roasted Autumn Harvest Vegetables in Garlic Sauce
Enjoy the flavors of autumn with these roasted vegetables in garlic sauce! A perfect, flavorful side dish that’s both gluten-free and vegan.
Equipment
- aluminum foil
- Mixing bowl
- Parchment paper
- Rimmed baking sheet
Ingredients
- ½ cup 112 g chopped red onion
- ½ cup 112 g sliced carrot coins
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground sage
- Salt to taste
- 1 medium-size butternut squash chopped
- ¼ cup 60 ml extra-virgin olive oil
- 8 ounces 227 g baby red potatoes, halved
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Prepare a rimmed baking sheet lined with parchment or aluminum foil.
- In a mixing bowl, toss together all the ingredients to coat.
- Arrange in a single layer on the baking sheet, cover with foil, and bake for 50 minutes to 1 hour, or until the veggies are fork-tender.
Notes & Wine Advice
Wine advice:
A crisp, light white wine like a Sauvignon Blanc pairs beautifully with the earthy, roasted vegetables.
Nutrition values
Calories: 160 kcal | Carbohydrates: 31 g | Protein: 3 g | Fat: 7 g | Sugar: 4 g