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Oven Roasted Autumn Vegetables Recipe

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This recipe for Oven Roasted Autumn Vegetables is from The Edwards Family Cookbook , 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:  
1 large sweet potato, peeled and cut into 1" cubes
1 fennel bulb, scrubbed, trimmed and cut into wedges
6 small red potatoes, scrubbed and cut into quarters
3-4 parsnips, peeled and chopped
4 large shallots, peeled and cut into quarters
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp coarse salt
1 tbsp balsamic vinegar
Directions:
Directions:
Preheat oven to 425. In a large roasting pan, toss sweet potato, fennel, red potatoes, parsnips and shallots with oil and 1 tbsp vinegar and salt. Roast , uncovered, for 30-35 minutes, stirring and tossing once or twice, until vegetables are lightly browned and tender.
Place roaasted vegetables in a large serving bowl. Sprinkle with 1 tbsp vinegar.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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