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–+ servings
5 from 1 vote
Maple Roasted Root Veggies Recipe + Pumpkin Seeds
Prep Time
15 mins
Cook Time
45 mins
 

Tired of your boring oven roasted root veggies recipe? This creative yet still healthy spin adds crumbled Pumpkin Seed Bars and blue cheese for a dynamic flavor and texture punch, while still being crazy simple and quick to prepare for your Thanksgiving meal. Make it your own with any combo of potatoes, butternut squash, brussels sprouts, carrots, parsnips, turnips, apples, or beets!

Course: Side Dish
Cuisine: American
Keyword: root vegetables, thanksgiving
Servings: 6 people
Calories: 238 kcal
Author: Kate Kordsmeier
Ingredients
  • 4 cups diced winter vegetables (I recommend purple potatoes, butternut squash, Brussels sprouts, carrots, parsnips, apples, and/or beets)
  • 1 large yellow onion cut into quarters
  • 2 cloves garlic minced
  • 2-3 Tablespoons avocado oil
  • 1 Tablespoon fresh thyme
  • 1 teaspoon red pepper flakes
  • salt + pepper to taste
  • 3 bars Health Warrior Maple Sea Salt Pumpkin Seeds Bars crumbled
  • 1/2 cup crumbled blue cheese (I recommend a stinky blue cheese like Stilton)
Instructions
  1. Preheat over to 400. On a large baking sheet, combine your choice of winter vegetables, onion, and garlic. Drizzle with 2-3 tablespoons of avocado oil and season with thyme, red pepper flakes and salt and pepper to taste. Toss to combine.

  2. Roast veggie mixtures for 45 minutes, tossing halfway through.

  3. Crumble Health Warrior Maple Sea Salt Bars over the roasted veggies and top with 1/2 cup crumbled blue cheese. Toss to combine. Serve and enjoy!

Recipe Notes

This is not a hard and fast recipe, so choose your favorite vegetables, there are no wrong answers.