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Simple and Easy Roasted Autumn Vegetables

Contents

  • Introduction
  • Step-by-Step
  • Ingredients
  • The Recipe
  • Equipment List
  • Nutrition
  • Reviews
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Roasted Fall Vegetables make a super easy side to any classy fall dinner, one filled with benefits!

roastedvegetables

I’d like to share a little trick I learned in Culinary Nutrition courses. When roasting vegetables,  roast them in larger-sized pieces. Then, cut the vegetables into bite sized pieces after. This way, the vegetables turn out to be not mushy! If you were to roast them in bite sized pieces, they’d be mushier. Nice and crisp veggies are easy to hack!

Roasted vegetables are great for this time of year, making a great side dish for holiday parties, or just weeknight side dishes. You can add any fresh vegetables you like (there are a lot to choose from this time of year), and make sure you add some bell peppers to get your daily vitamin C. Besides being a great source for vitamin C, bell peppers also promote healthy and shiny hair as well as keep the skin looking young and youthful.

Eat more cauliflower to promote brain health. This benefit comes from the rich source of choline in the cauliflower that can help improve learning and memory. As for fall squash, fill up on it this season because squash is a hearth healthy vegetable. Along with that, its full of anti-oxidants and has anti-cancer properties. Happy fall to you with this healthy and beneficial vegetable recipe!

What do I need to make this recipe?

Red, yellow, and orange bell peppers all support your immune system with vitamin C and can help lower your blood pressure.

Purple cauliflower is a great source of fiber and can protect your cells from damage.

Squash gives your body vitamin B6 and supports eye health.

White mushrooms are rich in vitamin D and potassium.

Along with those ingredients, you will need extra virgin olive oil, sea salt, black pepper, and parsley.

How to make Simple and Easy Roasted Autumn Vegetables

Steps

Preheat oven to 425F.

Slice bell peppers in half and cut 1 purple cauliflower into florets.

Clean and chop 1 squash.

Spread 1 pound of mushrooms, sliced bell peppers, chopped cauliflower, and chopped squash on a baking sheet.

Drizzle 2 Tablespoons extra-virgin olive oil on vegetables and sprinkle 1/2 Tablespoon of sea salt, and 1 teaspoon of ground black pepper. Give it a gentle toss and place it in the oven to roast for 30 minutes.

Take vegetables out and cut into bite size pieces.

Garnish with chopped parsley.

roastedvegetables

Ingredients 3 Ingredients

red bell pepper ingredient
Red Bell Pepper
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cauliflower ingredient
Cauliflower
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butternut squash ingredient
Butternut Squash
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Simple and Easy Roasted Autumn Vegetables Yum

4 Servings
+—
188 Calories
Time to cook: 45 mins
0 Reviews
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Ingredients

  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 purple cauliflower, chopped
  • 1 squash, chopped
  • 1 lb white mushrooms
  • 2 Tbsp extra virgin olive oil
  • ½ Tbsp sea salt
  • 1 tsp ground black pepper
  • 1 Tbsp parsley, chopped, for garnish

Instructions

1

Preheat oven to 425F.

2

Slice bell peppers in half and cut 1 purple cauliflower into florets.

3

Clean and chop 1 squash.

4

Spread 1 pound of mushrooms, sliced bell peppers, chopped cauliflower, and chopped squash on a baking sheet.

5

Drizzle 2 Tablespoons extra-virgin olive oil on vegetables and sprinkle 1/2 Tablespoon of sea salt, and 1 teaspoon of ground black pepper. Give it a gentle toss and place it in the oven to roast for 30 minutes.

6

Take vegetables out and cut into bite size pieces.

7

Garnish with chopped parsley.

roastedvegetables

Equipment Used

Knife
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Cutting Board
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oven mitt equipment
Oven Mitt
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Measuring Spoons
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Nutrition Facts
Simple and Easy Roasted Autumn Vegetables
Amount Per Serving
Calories 188 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 746mg32%
Potassium 1321mg38%
Carbohydrates 31g10%
Fiber 8g33%
Sugar 9g10%
Protein 7g14%
Vitamin A 17553IU351%
Vitamin C 194mg235%
Calcium 109mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Marina Rizhkov

I’m Marina, a Mother, Culinary Nutrition Expert, and Blogger. I am so glad you took the time to stop by and treat yourself to some of my recipes. My goal is to give you the knowledge and courage to get out of your comfort cooking zone and cook from scratch! You’ll find a bunch of pictures, nutritional information, and step-by-step instructions to help you achieve tasty homemade meals.

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