Oven-Roasted Fall Vegetable Medley

Oven-Roasted Fall Vegetable Medley hover background

Vegetable Medley

A family favorite at this time of year, the high oven temperature caramelizes the outside of the vegetables and leaves the inside tender and moist.


You can add other seasonal vegetables, such as butternut squash, beets and cauliflower.
Vegetables are high in fiber, antioxidants, phytochemicals, vitamins and minerals.

Ingredients
  • 1 pound sweet potatoes, scrubbed and cut into 1 inch wedges
  • 1 pound bag baby carrots
  • 1 pound brussel sprouts, trimmed and cut in half
  • 1 pound small red bliss potatoes, cut in half
  • ½ pound parsnips, peeled and cut into 1 inch pieces
  • 6 whole garlic cloves, peeled
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried basil
Directions

Preheat oven to 400 degrees F. and position a rack in the center of the oven.

On a baking sheet, toss the sweet potatoes, carrots, brussel sprouts, red bliss potatoes, parsnips and garlic cloves with the olive oil, herbs and spices. Roast, stirring occasionally, until the vegetables are tender and golden brown, about 30 to 40 minutes.

Servings: 8-10

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