Roasted Fall Vegetables

Roasted Fall Vegetables

from tasteandsee.com
45 min
6 servings

A cornucopia of autumn colors ... way easy to make and kind of fool-proof. 

Ingredients

  • 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

Directions

  1. 1

    Preheat the oven to 425°.  Line a large baking sheet with parchment paper.

  2. 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. 3

    Bake at 425° for 30-40 minutes or until all vegetables are tender and lightly browned.

  4. 4

    Transfer roasted vegetables to a large serving platter and serve warm.