Recipes

Easy Autumn Vegetable Roast

7 cups of assorted root vegetables, such as carrots, sweet potatoes, potatoes, beets, and parsnips
2 cups of winter squash, such as acorn squash, butternut squash, or pumpkin
1 onion, sliced
1/3 cup extra virgin olive oil
4 sage leaves, chopped
4 thyme or rosemary sprigs
salt and pepper, to taste
balsamic vinegar, to taste

Preheat oven to 425 degrees.

Cut up all the root vegetables and squash into approximately equal size pieces. I cut them into roughly 1/2″ pieces (except the beets which I sliced thinner since they seem to take longer to get tender). Put root vegetables, squash and onion in a large bowl.

Add olive oil, sage, and thyme or rosemary to the bowl. Season to taste with salt and pepper. Toss well to coat all the vegetables.

Spread vegetables on a parchment paper lined baking sheet in a single layer.

Bake 30-40 minutes until tender.

Drizzle with balsamic vinegar, to taste.

Adapted from Jeannette’s Healthy Living blog

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