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Jenan Zammar
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Roasted Fall Vegetables

by Jenan Zammar October 7, 2021
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These fall veggies will pair perfectly with a roasted chicken or steak.

I used 3 simple vegetables, Purple Sweet Potato, Butternut Squash & Brussel Sprouts. Seasoned them very lightly and they’re ready in less than 30 minutes! 

PS. Don’t skip the maple syrup, it really brings out the flavours of the veggies! 

Roasted Fall Vegetables

Serves: 4 Prep Time: 10 Cooking Time: 20 20
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

1lb brussel sprouts

1 butternut squash 

1 purple sweet potato

1 tsp salt

½ tsp pepper

3 tbsp olive oil

2 tbsp maple syrup

Instructions

Preheat oven to 400° Cut brussel sprouts in half, place in a large bowl Peel squash and dice into cubes, add to bowl Peel potato and dice into cubes, add to bowl Season with salt & pepper Add oil and mix to coat Spread vegetables onto a baking sheet ensuring to place brussel sprouts cut side down Bake for 20-25 minutes shaking pan halfway through Remove from oven and drizzle with maple syrup  Enjoy!

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Hi, I'm Jenan and welcome to my kitchen! I'm a Lebanese mom of 3 and love to share all of my recipes! Years ago I had no idea what I was doing in the kitchen but with lots of trial and errors, I can now whip up a meal with little effort! I'm all about simplifying meals but still enjoying the delicious flavours food has to offer! From my kitchen to yours with love xo

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Jenan Zammar
  • Home
  • Recipes
    • Appetizers
    • Beef
    • Chicken
    • Desserts
    • Pasta
    • Ramadan
    • Salad
    • Vegetarian
  • About me
  • Work with me
Jenan Zammar
  • Home
  • Recipes
    • Appetizers
    • Beef
    • Chicken
    • Desserts
    • Pasta
    • Ramadan
    • Salad
    • Vegetarian
  • About me
  • Work with me