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Roasted Autumnal Vegetables takes 15 minutes to prepare.

Roasted Autumnal Vegetables takes 25 minutes to cook.

Roasted Autumnal Vegetables makes 12 servings.

The ingredients for Roasted Autumnal Vegetables are:

12 cup, cubes Butternut Squash
1 1/2 lbs. red potato, cubed
1 large red onion, cut in half then sliced
1.5 tsp dried rosemary (or 1 T fresh rosemary chopped)
1.5 tsp sage (or 1 T fresh sage, chopped)
1.5 tsp dried thyme leaves (or 1 T fresh thyme, chopped)
4 tbsp Olive Oil
1 tsp kosher salt
1 tsp freshly ground black pepper

Here is how you make Roasted Autumnal Vegetables:

Preheat the oven to 450 degrees. Line two large cookie sheets with parchment paper.Put all the cut up vegetables in a large bowl. Sprinkle the herbs and salt and pepper over, then pour the olive oil and toss to coat. Divide the vegetables to the two prepared pans.Roast for 25-35 minutes, rotating the pans about halfway through. The vegetables will be ready when they are browned in some places and the potatoes pierce easily.Serving Size: Makes 12 1 1/2 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user LANC92.

The nutritional information for Roasted Autumnal Vegetables is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 172.8

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 219.7 mg
• Total Carbs: 32.9 g
• Dietary Fiber: 7.6 g
• Protein: 3.2 g