Sweet Roasted Autumn Root Vegetables

1
KSAZA 13

"Sweet yet savory autumn side dish goes well with any roasted meat."
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Ingredients

50 m servings 288 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
  2. Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.
  3. Bake in the preheated oven until vegetables are tender, about 30 minutes.

Reviews

1

My husband really had his work "cut out" for him. Cutting all those root vegetables was a JOB, for sure. However,he said it was worth all the effort. The vegetables were delicious. We added a re...