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These veggies are roasted to perfection and provide a healthy and satisfying addition to any meal.
Type of Cuisine:
Medterranean
Prep Time: 20 minutes.
Cook Time: 30 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| ½ butternut squash (carefully peeled and cut into large chunks) | |
| ¼ head cauliflower (cut into smaller pieces) | |
| ¼ purple head cabbage (chopped roughly) | |
| 1 medium beet (peeled and cut into large pieces) | |
| 4 small radishes (cut in halves) | |
| 2 carrots (peeled and cut into large pieces) | |
| 6 small yellow pearl onions or ½ sweet onion (cut into large chunks) | |
| A few twigs of fresh thyme | |
| 1 cup fresh baby kale |
Dressing Ingredients:
| 1 clove garlic | |
| ¼ cup chopped fresh Italian parsley | |
| 2 tablespoons extra-virgin olive oil | |
| Salt and pepper to season |
Preparation
1
Preheat the oven to 400°F. Line a baking dish with parchment paper. Arrange the vegetables in a single layer and sprinkle with fresh thyme. Bake for 35 minutes, flipping halfway through for even roasting.
2
Whisk all the dressing ingredients together. On a serving platter, layer baby kale at the bottom. Arrange the roasted vegetables on top and drizzle with the dressing. Serve and enjoy!
Recipe Tips & Suggestions
Storage instructions:
Store leftover roasted vegetables in the refrigerator for several days. Wrap them tightly in aluminum foil or place them in a shallow, airtight container. To reheat, cover with foil and warm in the oven at 350°F for 10-15 minutes to keep them tasting fresh and flavorful.