Roasted Harvest Veggies

Healthy sweet potato edamame recipe

Add some veggies to your plate.

Here’s a great recipe for fall vegetables that’s quick and easy.

This works as a delicious side dish for Holiday meals, or just as a way to get more veggies into your life 🙂

Roasted Harvest Veggies
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 8

  • 2 cups sweet potato, peeled and cubed
  • 2 cups butternut squash, peeled, seeded and cubed
  • 5 green onions, thinly sliced
  • 2 rosemary sprigs, leaves stripped from stem
  • 2 cups frozen, shelled edamame
  • 2 cups fresh corn kernels
  • 1 garlic clove, minced
  • 1 Tablespoon olive oil plus 1 teaspoon
  • 1 Tablespoon lime juice
  • 1 Tablespoon raw honey
  • ⅛ cup yellow onion, minced
  • Dash of salt and pepper

  1. Preheat oven to 450 degrees F. Lightly grease a rimmed baking pan with olive oil.
  2. In a medium bowl combine the sweet potatoes, butternut squash, green onions, fresh rosemary, 1 teaspoon of olive oil and a dash of salt and pepper. Spread over the prepared baking pan. Cook, uncovered, for 35-40 minutes, stirring halfway through.
  3. While the veggies roast, bring a pot of water to boil. Add the edamame for 2 minutes. Remove from water.
  4. In a small bowl whisk together the garlic, remaining 1 Tablespoon of olive oil, lime juice, minced onion, raw honey and a dash of salt and pepper.
  5. In a casserole dish, combine the roasted veggies, edamame, fresh corn kernels. Toss with the dressing and serve.

Calories: 162     Fat: 4 g     Carbohydrates: 26 g     Sodium: 36 mg     Fiber: 6 g     Protein: 9 g    


healthy recipe for roasted veggies


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