Oven Roasted Fall Vegetables
Prep
Cook
Total
Any combination of root vegetables work well for roasting. Don't crowd the pan, you want them to roast, not steam. I do three cookie sheets and cook them on convection.
Ingredients
- 12-14 cups Root Vegetables, peeled and cut into even size chunks:
- Onions- Red or White
- Squash: Zucchini, Butternut or other squash
- Red or Yellow Peppers
- Carrots
- Parsnips
- Leeks
- Cherry Tomatoes
- Sweet Potatoes or Yams
- 8-10 Whole Garlic Cloves, unpeeled
- Fresh Herbs of your choice: Rosemary, Parsley, Thyme, Oregano
Instructions
- Heat the oven to 425f or 220c
- Cut all the Veggies and have them ready
- Swirl a generous guzzle of Olive Oil over 2 or 3 large sheet pans
- Put them in the hot oven for 5 minutes
- Carefully remove them and toss the veggies on, making sure to spread them out
- Grind on some Smokey Sea Salt and lots of Ground Pepper and a sprinkle of fresh Herbs
- Give the pans a shake to spread the Oil around a bit
- Return them to the oven and roast 30-40 minutes, stirring once or twice
- The veggies should be a bit browned and tender but not mushy
- The Tomatoes my char a bit
- Remove from the oven and pop the Garlic out of the skins
- Serve with a drizzle of Good Olive Oil and a sprinkle of fresh herbs
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/oven-roasted-fall-vegetables/