• Roasted Fall Harvest Veggies

    By : Dawn Bowman
    21-Sep-2012

    Tags: Roasted Pumpkin , Roasted Vegetables , Fall Recipes


      roasted vegetables
     
    After harvesting some fresh veggies with your sweetie or the entire family this fall, roast them together for a lovely seasonal side that’s sure to please.
     
    Ingredients
    • 1 small butternut squash, cubed
    • 2 red bell peppers, seeded and diced
    • 1 sweet potato, peeled and cubed
    • 3 medium potatoes, cubed
    • 1 large red onion, quartered
    • 1 tablespoon chopped fresh thyme
    • 2 tablespoons chopped fresh rosemary
    • 1/4 cup olive oil
    • 2 tablespoons balsamic vinegar
    • salt and black pepper to taste

    Directions
    • Preheat oven to 475 degrees F (245 degrees C).
    • In a large bowl, combine the potatoes, sweet potato, bell peppers and squash.
    • Separate the red onion into pieces and add them to the mixture.
    • In a small bowl, combine the remaining ingredients: olive oil, vinegar, rosemary, thyme, salt, and pepper. 
    • Add the herb and oil mixture to the large bowl of veggies and toss until the vegetables are coated in the oil mixture.
    • Spray a large roasting pan with a non-stick baking spray. 
    • Spread the mixture out evenly in the roasting pan.
    • Roast for 30-45 minutes in preheated oven or until veggies are cooked, stirring every 10 minutes until done.

    Tips and Substitutions
    • You can also add sliced carrots, zucchini, yellow squash, broccoli, mushrooms, and a variety of other veggies, as wanted.
    • If you have trouble tossing the veggies in the oil and herb mixture, you can put everything in a Ziploc bag to toss them together.

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