Friday, January 25, 2013

Roasted Fall Vegetables

A delicious way to enjoy a variety of fall vegetables. It's easy and makes plenty for a large group or to eat throughout the week.  It keeps very well in the fridge. This will make a big batch that will fill at least a 9x13 baking dish.


3 Cups Brussels sprouts
1 Butternut squash
1 Acorn squash
1 Large sweet potato or yam
1 Head garlic
1 Tbsp. Olive oil + 1tsp.

Sharp knife

Baking dish 9x13"

  • Pre-heat oven to 400 deg.
  • Spray a large baking dish with cooking spray
  • Cut squash in half.
  • Scoop out the seeds.
  • Chop the squash and sweet potato into 1 - 2" pieces. 
  • Cut larger brussels sprouts in half, leave smaller ones whole
  • Put the chopped vegetables in the baking pan.
  • Drizzle with olive oil
  • Sprinkle generously with basil and oregano
  • Mix together
  • Cut the top off the head of garlic and place in a piece of aluminum foil
  • Drizzle garlic head with about 1 tsp. olive oil and loosely seal the foil around the garlic
  • Place garlic anywhere in the baking dish 
  • Bake for 45 minutes
Serve immediately and refrigerate any leftovers to heat up and enjoy later.

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