Roasted Veggie Fall Dinner Party Recipe
This simple yet elegant roasted veggie dish combines autumn’s best flavors for an unforgettable fall dinner party.
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 2 cups Brussels sprouts halved
- 2 medium carrots sliced
- 1 red onion sliced
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tbsp balsamic vinegar optional
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare Vegetables: Peel and chop the sweet potatoes, halve the Brussels sprouts, slice the carrots and onion.
- Season: In a large mixing bowl, toss all vegetables with olive oil, rosemary, garlic powder, salt, pepper, and smoked paprika.
- Roast: Spread the veggies on a baking sheet, and roast for 35-40 minutes, stirring halfway through.
- Finishing Touch: Once veggies are golden and tender, drizzle with balsamic vinegar (optional) and serve.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 130%
- Vitamin C: 40%
- Calcium: 6%
- Iron: 8%
- Vitamin K: 25%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Herb Variations: Switch rosemary for thyme or sage to mix things up.
- Add Crunch: Top with roasted pumpkin seeds for a bit of crunch.
- Spicy Kick: For heat, add a pinch of cayenne pepper or chili flakes.