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Kitchen EssentialsWhole30

Harvest Roasted Vegetables

written by thewonkyspatula October 2, 2017
Harvest Roasted Vegetables

I cannot get my head around the fact that it is October all ready! This year is flying by in a whirlwind! I’ve already dusted off my crockpot and started planning some winter warmers. These Harvest Roasted Vegetables are the perfect transition dish – they work great tossed through some mixed leaves with a touch of balsamic and are even better alongside some crispy chicken thighs for a hearty mid-week meal.

This recipe is Gluten Free, Dairy Free, Vegan, Paleo & Whole30.

Harvest Roasted Vegetables

Print This
Serves: 2 Prep Time: 5 Minutes Cooking Time: 40 Minutes

Ingredients

  • 150g Sweet potato, peeled and cubed
  • 150g Butternut squash, peeled and cubed
  • 200g Brussel sprouts, halved
  • 1 Pink lady apple, diced
  • 4 Medjool dates, diced
  • 30g Walnuts, roughly chopped
  • 1 tbsp Olive oil
  • Pinch coarse salt

Instructions

  1. Preheat your oven to 200°c/ 390°F.
  2. In a large bowl combine the sprouts, sweet potato, squash, apple and dates.
  3. Drizzle the olive oil over the mixture and toss until everything is nicely coated.
  4. Spread the ingredients out on an oven proof tray, sprinkle with salt and place in the oven for 30 minutes.
  5. Remove from the oven turn the vegetables, sprinkle over the walnuts and add to the oven for a further 10 minutes.
  6. Serve and enjoy!
Harvest Roasted Vegetables was last modified: October 2nd, 2017 by thewonkyspatula
Harvest Roasted Vegetables was last modified: October 2nd, 2017 by thewonkyspatula
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thewonkyspatula

Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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