Harvest Roasted Vegetables
This recipe features seasonal fall produce. The simple yet robust flavors are the stars of the show!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
- 1 small butternut squash cubed
- 1 sweet potato peeled and cubed
- 3 Yukon Gold potatoes cubed
- 2 large carrots sliced
- 2 parsnips sliced
- 1 medium onion quartered
- 1 tbsp chopped fresh thyme
- 2 tbsp chopped fresh rosemary
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- salt and pepper to taste
Preheat oven to 475F.
In a large bowl combine all of the veggies, chopped.
In a separate bowl, combine the herbs, oil, vinegar, salt and pepper.
Add the oil mixture to the veggies and toss until evenly coated.
Spread the veggies evenly on a large roasting pan and roast for 35-40 minutes.
Stir every 10 minutes or so until vegetables are cooked through and have a nice golden brown color.
Serve warm with a nice pot roast or roasted chicken...YUM!
Serving: 0g | Calories: 198kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 35mg | Potassium: 872mg | Fiber: 6g | Sugar: 6g | Vitamin A: 14875IU | Vitamin C: 37.3mg | Calcium: 96mg | Iron: 3.4mg