Category: Dips and Sides

Roasted Harvest Vegetables

  • 1 acorn squash, sliced
  • 1 delicata Squash, sliced
  • 1 yam, sliced
  • 2 sweet Vidalia onions, chopped in chunks
  • ¼ cup pumpkin seeds
  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground black pepper

Prepare vegetables and toss in a large bowl.

Combine oil, syrup, mustard, salt and pepper in a bowl with a whisk.

Pour oil mixture over veggies and toss to coat.

Roast at 400 degrees on a roasting pan until browned and tender, about 25-35 minutes, turning once.

Sprinkle pumpkin seeds over roasted vegetables and enjoy!


I like to roast vegetables at the start of the week and refrigerate for meals throughout the week. I will top salads and pastas with veggies or use as a side dish. In the fall, this is my favorite combination of veggies, in the summer I’ll use carrots, zucchini, broccoli, whatever is seasonal and fresh!