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Autumn Roasted Vegetables Recipe

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This recipe for Autumn Roasted Vegetables is from The Sneed Family Cookbook Project, 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:  
2 c each of peeled and diced to ½ inch Butternut squash, Yukon Gold potatoes (2) Parsnips (3), carrots (6)
⅓ c Good Olive Oil
Salt & pepper
½ to 1 tbsp garlic depending on preference
Directions:
Directions:
Preheat oven to 400º and place pan in oven to heat. I prefer a dark colored sheet pan because it will help the veggies brown and caramelize. When hot, pull pan from oven and add veggies tossed in the olive oil. Roast for 30 minutes turning once during cooking. Toss with garlic and roast for another 10 minutes until veggies are tender and starting to brown.

serves 6 - 8
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
Very pretty. Mom would be so proud that I was adding color to my plate. Company worthy. Would be a nice addition to thanksgiving in lieu of sweet potatoes. Pairs well with Mustard Roasted Fish in this cookbook.

 

 

 

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