Description
A hearty and colorful dish featuring caramelized sweet potatoes, carrots, zucchini, Brussels sprouts, and butternut squash, roasted with Mediterranean herbs and olive oil for a sweet, savory, and nutritious meal.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup Brussels sprouts, halved
- 2 cups butternut squash, peeled and cubed
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the sweet potatoes, carrots, zucchini, Brussels sprouts, and butternut squash. Drizzle with olive oil and toss to coat evenly.
- Sprinkle the oregano, smoked paprika, garlic powder, salt, and pepper over the vegetables. Toss again until well seasoned.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized at the edges.
- Remove from the oven, garnish with fresh parsley, and serve warm as a side or main dish.
Notes
You can customize the seasonings to taste.