Roast Autumn Vegetables
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WHAT YOU NEED:
2 cups yam 2 cups golden beets 2 cups Brussels sprouts 1 bag frozen pearled onions, thawed 1 Tbsp poultry seasoning olive oil salt |
METHOD:
Preheat oven to 400° F.
Peel and cube the beets, then place them in a bowl. Drizzle a little olive oil over them, tossing to coat. Set aside.
Peel and cube yam, cut the bottom off Brussels sprouts and remove any discolored outer leaves.
Place the yam and Brussels sprouts in a large, shallow roasting pan. Drizzle with olive oil and toss until the vegetables are evenly coated.
Spread vegetables out evenly in a baking pan.
Sprinkle with poultry seasoning and salt.
Place the beets evenly on top of the other vegetables. Do not toss.
Cover with foil and bake for 20 minutes.
Remove foil, stir vegetables, and continue baking for another 10 minutes or until vegetables are soft.
Preheat oven to 400° F.
Peel and cube the beets, then place them in a bowl. Drizzle a little olive oil over them, tossing to coat. Set aside.
Peel and cube yam, cut the bottom off Brussels sprouts and remove any discolored outer leaves.
Place the yam and Brussels sprouts in a large, shallow roasting pan. Drizzle with olive oil and toss until the vegetables are evenly coated.
Spread vegetables out evenly in a baking pan.
Sprinkle with poultry seasoning and salt.
Place the beets evenly on top of the other vegetables. Do not toss.
Cover with foil and bake for 20 minutes.
Remove foil, stir vegetables, and continue baking for another 10 minutes or until vegetables are soft.