Go Back
–+ servings
Print

Oven Roasted Harvest Vegetables

Roasted Harvest Vegetables are perfect in salads, pastas or rice dishes.
Course Main Course
Cuisine American
Keyword squash, vegetables,
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 cups
Calories 269kcal
Author Alkaline Recipes

Ingredients

  • 4 cups of frozen harvest vegetables my vegetables have sweet potatoes, parsnips, red onion, orange and yellow carrots.
  • ⅛ cup of olive oil
  • 2 tablespoon maple syrup
  • salt and pepper
  • 2 tablespoon granulated garlic

Instructions

  • Add vegetables to large bowl. Drizzle olive oil, maple syrup.
  • Sprinkle salt, pepper and granulated garlic. Mix vegetables
  • Spread vegetables on baking sheet lined with parchment, or place on oiled grill.
  • Bake at 400 degrees for 20-25 minutes, turning at 10 minutes, or place on grill for 20 minutes, turning at 10 minutes.
  • Use vegetables as main dish, side dish, in Harvest Vegetable Salad or Lentil Pasta With Vegetables

Nutrition

Serving: 1g | Calories: 269kcal