Click for Cookbook LOGIN
"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Barefoot Contessa's Roasted Fall Vegetables Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Barefoot Contessa's Roasted Fall Vegetables is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sweet potatoes
Butternut squash
Carrots
Olive oil
Maple syrup
Salt and pepper
Parsley (optional)
Directions:
Directions:
Peel vegetables and cut into 1 to 1/1/2 in. pieces. (Be consistent with size in order to cook evenly)
Coat vegetables with olive oil. Place vegetables in oven proof pan. Be sure all vegetables are flat and not stacked together. Drizzle maple syrup over vegetables. Add salt and pepper to taste. Bake at 350º until fork tender. Cooking time depends on size of vegetables. Check after 30 minutes. (Usually takes longer) You may garnish with coarsely chopped parsley.
Personal Notes:
Personal Notes:
You may cook one or more vegetables of your choice. I have only cooked the sweet potatoes and squash together. The recipe notes that you may use leftovers for soup.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

1893W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!