Autumn Roasted Veggies
This is an assortment of roasted veggies that everyone in your home will love this autumn! Choose from maple glazed roasted carrots, garlicky roasted green beans and broccolini, herb spiced potatoes, yams, and radishes … or make them all! These quick recipes are so easy and delicious!
Ingredients
Rosemary Maple Glazed Carrots
- 2 pound bundle of whole carrots
- 2 tablespoon olive oil or avocado oil
- 2 tablespoon maple syrup use up to 4 tablespoon for sweeter carrots
- 1 teaspoon minced garlic
- 2 tablespoon freshly chopped rosemary
Garlicky Green Beans and Broccolini
- 2 cups fresh green beans
- 2 cups fresh broccolini
- 2 tablespoon olive oil
- 1 tablespoon freshly minced garlic
- salt and pepper
- lemon
Rosemary Japanese Sweet Potatoes and Radishes
- 2 cups radishes, quartered
- 4 cups Japanese sweet potatoes, chopped into bite-sized pieces
- 2 cups sweet potatoes
- 5 tablespoon olive oil
- 4 tablespoon finely chopped rosemary
- salt and pepper
- garlic powder
Instructions
Rosemary Maple Glazed Carrots
- Preheat the oven to 400. Line a baking sheet with aluminum foil or parchment paper.
- Peel your carrots, cut off the stems, and then chop them in half lengthwise. Place the peeled and chopped carrots in a large bowl and drizzle them with olive oil and maple syrup. Toss them with the garlic and rosemary and then season them with salt and pepper.
- Disperse the carrots onto the baking sheet and bake for 25-30 minutes - flipping halfway. You will know they are done when they begin to brown and the maple syrup begins to caramelize.
Garlicky Green Beans and Broccolini
- Preheat the oven to 400. Line a baking sheet with aluminum foil.
- In a large mixing bowl, toss the whole green beans and broccolini in olive oil and garlic. Disperse them onto the baking sheet and season them with salt and pepper. Bake in the oven for 15-20 minutes until the green beans and broccolini begin to brown. Serve them with freshly squeezed lemon juice.
Roasted Potatoes, Sweet Potatoes, and Radishes
- Preheat the oven to 400. Line two baking sheets with aluminum foil or parchment paper.
- Use a large mixing bowl to toss the potatoes in the 4 tablespoon of olive oil. Season with garlic powder, salt, pepper, and rosemary. Disperse them onto a baking sheet.
- Add the radishes to the same bowl, toss them in 1 tablespoon of olive oil and season them with garlic powder, salt, and pepper.
- Bake both sheets in the oven for 25 minutes. The radishes should be done at 25 minutes and will be golden around the edges and tender in the center. Use a spatula to toss the potatoes and then return to the oven for another 15-25 minutes - until desired crispness.
Nutrition
Serving: 1serving of eachCalories: 314kcalCarbohydrates: 43gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 165mgPotassium: 854mgFiber: 9gSugar: 15gVitamin A: 34378IUVitamin C: 72mgCalcium: 153mgIron: 2mg
Tried this recipe?Let us know how it was!