Autumn Roasted Vegetables with Pecans
If you are looking for an easy yet delicious Fall side dish, theseAutumn Roasted Vegetables are exactly what you are looking for. Thanks to thevegetables being slow roasted together, the flavors really get a chance tomarry together. The taste of the roasted pecans is out of this world
Equipment
- 18x13 sheet pan
Ingredients
- 1.5 lb baby potatoes washed and cut in half
- 1 small onion quartered
- 3 C butternut squash peeled, seeded, and cut into bite sized pieces
- 16 oz brussels sprouts washed, dried, trimmed, and halved
- 3 large carrots washed, dried, peeled and sliced
- 2/3 C pecans
- 3 T olive oil
- 1/2 tso garlic powder
- 1.2 tsp sea salt
- 1/2 tsp black pepper
- shredded parmesan cheese (optional)
Instructions
- Preheat the oven to 400 degrees. Wash, dry, and cut the potatoes in half. Place them in a largebowl. Peel the onion and cut it into quarters then peel the butternutsquash. Seed as needed, and then cut into bite-sized pieces then add to thebowl. Next, Wash, dry, and trim the Brussels Sprouts. Cut into halvesand then add into the bowl. Prep the carrots and slice them and add them intothe same bowl. Add in the pecans and then the olive oil, garlic granules, seasalt, and black pepper. Toss around with tongs or a large spoon. You can even use yourhands. Pour out onto the sheet pan. Place into the oven and roast for 15minutes. Then remove from the oven and flip all of the vegetables over. Thenplace back into the oven and cook for another 30 – 50 minutes. Once thepotatoes are fork tender, remove from the oven. Top with shredded parmesancheese if you’d like.