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Spice Roasted Autumn Veggies - Vegan, Gluten Free | thecookandhim.com

Spice Roasted Autumn Veggies

Prep: 10 mins | Cook: 35 mins | Total: 45 mins | Quantity: 2 servings

Ingredients

  • 1 carrot – peeled or washed
  • 1/4 butternut squash – peeled
  • 1 parsnip – peeled
  • 1 red onion – peeled
  • 1 sweet potato – peeled
  • 6-8 brussels sprouts – tough outer leaves removed
  • 1/4 cup pecans
  • 1 Braeburn apple
  • 1 tblsp olive oil
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp garlic powder
  • 1 tsp coconut sugar

Instructions

  1. Preheat the oven to 200 Fan / 220 C / 425 F / Gas 7
  2. Once you've peeled/washed all your veg cut them all into bite sized pieces.  I halved the sprouts so that they cook quicker.  Don't forget to cut round the 'core' of the parsnip as it can be quite tough even when cooked.  
  3. Cut round the core of the apple and dice the flesh also into bite sized chunks
  4. Place all the veg, the apple and the pecans in a large bowl
  5. In a small bowl whisk together the olive oil, cinnamon, nutmeg, garlic powder and coconut sugar then pour over the veg, stir well to coat everything
  6. Tip onto a large roasting tray then pop in the oven for 35 minutes, stirring half way through the cooking time
  7. Serve immediately

Notes

  • This goes very well with the Leek & Mushroom Frittata you can find in our FREE book download!  Simply sign up below to receive your copy!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/spice-roasted-autumn-veggies/