How To Make Roasted Autumn Vegetables with Lancashire Cheese
Make your meals healthier with our yummy vegetable recipes! Whether it’s green and leafy, or bright and colorful veggies, our recipes are the perfect answer. Whip up and serve flavorful vegetable dishes to keep your loved ones full and healthy. Also, if you’re worried about vegetables tasting bland, you don’t have to worry, not with our vegetable recipes. We have all kinds of ways to help you cook delicious but nutritious veggies. So, go on and explore our vegetable recipes!
Serves:
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 1 red onion, sliced
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
- 200g Lancashire cheese, crumbled
Instructions
-
Preheat the oven to 425°F (220°C).
-
In a large bowl, combine the butternut squash, sweet potatoes, carrots, red onion, garlic, olive oil, dried rosemary, dried thyme, salt, and pepper. Toss until well coated.
-
Spread the vegetables out in a single layer on a baking sheet.
-
Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and slightly browned, stirring halfway through.
-
Remove the baking sheet from the oven and sprinkle the crumbled Lancashire cheese over the roasted vegetables.
-
Return the baking sheet to the oven for an additional 5 minutes, or until the cheese is melted and slightly golden.
-
Serve the roasted autumn vegetables with Lancashire cheese hot.
Nutrition
- Calories : 260kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 20mg
- Sodium : 180mg
- Total Carbohydrates : 35g
- Dietary Fiber : 7g
- Sugar : 9g
- Protein : 7g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
