How to Make Yummy Roasted Fall Veggies

Roasted Fall Veggies. These vegetables are soo good, all by themselves or with the ricotta and roasted fall vegetable pizza. We make the pizza for Thanksgiving, since we meet with one side of the family for one of the meals on Thanksgiving and eat one meal at home. Pour over vegetables; toss to coat.

These roasted veggies are so simple… cut up carrots, butternut squash, shallots, baby potatoes, parsnips, whole garlic cloves, fresh chopped rosemary all tossed in olive oil and roasted to perfection. Butternut Squash - ½ lb, peeled and cubed. Stir gently with a metal spatula if they are sticking. You can cook Roasted Fall Veggies using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Roasted Fall Veggies

1. You need of Fall and winter veggies.
2. It's of Brussel Sprouts.
3. You need of sweet potatoes.
4. Prepare of Sliced Parsnips.
5. Prepare of onion, chopped.
6. You need of Eggplant.
7. It's of olive oil.
8. You need of salt.
9. It's of Fresh ground pepper.

Add half of the sweet potatoes to pans. I didn't have any winter squash, but I added baby carrots & sliced zucchini. One thing I did different, I put the root vegetables (onion, potatoes & carrots) in one bowl & the more delicate vegetables (peppers & zucchini) in another bowl, they I divided the oil/vinegar/herb mixture between the two bowls. Try this recipe: Roasted Root Vegetables You can make this perfect-for-fall dish with any mix of veggies you prefer as long as you keep the total weight about the same, but we love that this.

Roasted Fall Veggies instructions

1. Preheat oven to 400° F.
2. Line a sheet pan with parchment paper or aluminum foil..
3. Wash, peel, and chop veggies to a uniform size..
4. Put on sheet pan, and add Olive oil, salt, and pepper. Toss to coat. (You could add your favorite herbs or additional spices here if you like, but I use the left over veggies for so many different recipes through the week that I like to have a blank slate.).
5. Place in preheated oven for twenty minutes..
6. After 20 minutes, toss veggies and rotate sheet pan..
7. Place back in oven for 10 more minutes, or until desired doneness. I like mine a little on the crispy/caramelized side. (Watch closely after first 20 minutes as they can burn quickly. I know from experience(s))..
8. Remove from oven and enjoy. The possibilities are endless! They are great served as a side with roasted chicken, you could toss with your favorite vinaigrette for a roasted veggie salad that can be served warm or cold, use as a pizza topping, add to warmed chicken or veg stock and puree for a wonderful roasted vegetable soup (I like to add a little cream at the end to make it extra yummy and luxurious.), or make them the star ingredient of your next Panini by using your favorite bread (I like Rosemary Focaccia.), provolone cheese, and your favorite spread (I use a delish sundried tomato spread.)..

Cut an X in the root end of the onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. You might be wondering what olives and cherry tomatoes have to do with fall vegetables. Well, I think Kalamata olives give oven dishes a salty touch and that particular extra taste.