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Healthy roasted fall vegetables in a cast iron skillet with fried egg.
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Healthy Roasted Fall Vegetables

Tasty roasted veggie meal.
Course Breakfast
Cuisine American
Keyword roasted fall vegetables, roasted vegetables
Prep Time 50 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 108kcal
Author Joe Boyle

Ingredients

  • 1 acorn squash , cleaned and cut into 1/2" cubes
  • 2 large parsnips , peeled and cut into 1/2" cubes
  • 3 med. lg. carrots peeled and cubed
  • 3 medium beets , peeled and cubed
  • (2 small potatoes, peeled and cubed if desired)
  • 2 tbsp olive oil
  • 1 tsp coarse salt

Instructions

  • Pre-heat oven to 400°F
  • Mix the cubed vegetables with the olive oil and salt in a large bowl
  • Pre-heat two large sheet pans for 4 or 5 minutes in the 400° oven.
  • Remove from the oven and spread 1/2 of the vegetables on each pan, trying to separate each of the pieces.
  • Roast for 60 minutes, tossing a couple times
  • Garnish with fresh thyme or chopped parsley

Notes

  1. Adapted from Beth Dooley, Minneapolis Star Tribune.
  2. Nutrition information is for roasted fall vegetables without fried eggs.

Nutrition

Calories: 108kcal