Roasted Fall Veggies
Roasted Fall Veggies

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, roasted fall veggies. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat.

Roasted Fall Veggies is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Roasted Fall Veggies is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook roasted fall veggies using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Fall Veggies:
  1. Get Fall and winter veggies
  2. Get 2 cup Brussel Sprouts
  3. Make ready 1 cup sweet potatoes
  4. Take 1 cup Sliced Parsnips
  5. Make ready 1 medium onion, chopped
  6. Prepare 1 small Eggplant
  7. Get 2 tbsp olive oil
  8. Take 1 tsp salt
  9. Prepare Fresh ground pepper

These roasted veggies are so simple, and a cornucopia of autumn colors! Spread the vegetables our in an even single layer. Serve immediately with freshly chopped parsley. Can I Substitute Other Fall Vegetables?

Instructions to make Roasted Fall Veggies:
  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.).

That's the beauty of this recipe, because a lot of the commonly available harvest-time vegetables are similar in texture with complementary flavors. 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 to coat the vegetables with oil. Butternut squash and kale are two of my favorite fall vegetables.

So that is going to wrap it up for this exceptional food roasted fall veggies recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!