Roasted Fall Vegetables

Roasted Fall Vegetables
A cornucopia of autumn colors, way easy to make and kind of fool-proof. 

  • 1 pound peeled carrots cut into 2 inch pieces
  • 1 pound peeled parsnips cut into 1 inch wide by 2 inch pieces
  • 1 1/2 pounds multicolor baby potatoes, washed and dryed cut in half if some are on the larger side
  • 1 small butternut squash skin removed and cut into 2-3 inch pieces (or 1 package of peeled, cut up squash)
  • 5 shallots outer skin removed, cut length wise
  • 1 head of garlic skin removed and cloves separated
  • 3 Tablespoons olive oil
  • 1 1/2 teaspoon Pepper
  • 2 teaspoons salt
  • 2 Tablespoons chopped fresh rosemary or thyme if preferred


  1. Preheat the oven to 425°.  Line a large baking sheet with parchment paper.
  2. Place all the vegetables in a large mixing bowl, add the oil, salt, pepper, rosemary and give them a good toss.  Arrange the mixture in a single layer on the baking sheet.  If they don't all fit use two baking sheets.
  3. Bake at 425° for 30-40 minutes or until all vegetables are tender and lightly browned.
  4. Transfer roasted vegetables to a large serving platter and serve warm.
This article and recipe adapted from site.

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