Sweet Roasted Autumn Root Vegetables

Sweet yet savory autumn side dish goes well with any roasted meat.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.

Step: 2

Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.

Step: 3

Bake in the preheated oven until vegetables are tender, about 30 minutes.

Per Serving: 288 calories; protein 4.2g; carbohydrates 54.2g; fat 8.2g; cholesterol 20.3mg; sodium 529.6mg.

One of most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, make sure for a simple healthy dish . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do more often .