Tuesday, December 22, 2015

Festive Roasted Vegetables (Gluten-Free)

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Not only do I love this recipe because it's really easy (my two-year-old helped with almost every step) and spiced perfectly, but it's a perfect make-ahead dish. It's great both fresh out of the oven or at room temperature, so you can make it earlier in the day and just let it sit out until you're ready to serve it…totally ideal for Christmas day! The mix of vegetables will satisfy everyone, plus it's gluten-free! Enjoy!

Printable Recipe

  • 1/3 cup olive oil
  • 2 cups baby carrots
  • 1 (8 oz.) packaged sliced baby bella mushrooms
  • 1 1/2 cups Brussels sprouts, ends removed, halved and outer leaves removed
  • 4 cups red potatoes, cut into quarters (about 1 1/2-inch pieces)
  • 1 cup butternut squash, cut into 1-inch pieces
  • 2 tsp. black pepper
  • 1 tsp. sea salt
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. dried basil
Preheat oven to 400 degrees F.

Add all vegetables into a large bowl and drizzle with olive oil. Sprinkle with pepper, salt, oregano, thyme and basil and stir so evenly coated. Pour vegetables into an even layer on two baking sheets.

Bake for 45-50 minutes, flipping halfway through. Serve hot or at room temperature.

Source: Adapted from Love Grows Wild

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