Roasted Vegetables

Roasted Vegetables
  • 6 servings
  • 0:35 Preparation
  • 0:45 Cooking
  • 1:20 Total Time


Add all
  • 1

    butternut squash

  • 1

    acorn squash

  • 1

    sweet potato, peeled

  • 2

    fresh beets, peeled

  • 1

    red onion

  • 3

    garlic cloves

  • olive oil as needed

  • sea salt, black pepper to taste

  • fresh thyme to taste


Preheat oven to 400°F (200°C).

Cut vegetables into same-size pieces in a bowl with garlic cloves, a splash of olive oil, sea salt, pepper and thyme.

Spread the vegetables out on a baking sheet and cover with parchment paper.

Roast for 45 minutes or until tender.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007