Roast Autumn Vegetables
This recipe works with any combination of vegetables.
Some of the other vegetables we will add or substitute are carrots, red onions, squash, turnips, rutabagas, and potatoes
Some of the other vegetables we will add or substitute are carrots, red onions, squash, turnips, rutabagas, and potatoes
|
What you need: 2 cups yam 2 cups golden beets 2 cups Brussels sprouts 1 bag frozen pearled onions, thawed 1 Tbsp Autumn Harvest olive oil salt |
Method:
Preheat oven to 400° F.
Peel and cube the beets and place them in a bowl. Drizzle a little olive oil over beets and toss to coat. set aside.
Peel and cube yam and cut bottom off brussels sprouts and remove any discolored outer leaves.
Place yam and brussels sprouts in large shallow roasting pan. Drizzle with olive oil and toss until the vegetables are evenly coated.
Spread vegetables out evenly in baking pan.
Sprinkle with Autumn Harvest 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 and place them in a bowl. Drizzle a little olive oil over beets and toss to coat. set aside.
Peel and cube yam and cut bottom off brussels sprouts and remove any discolored outer leaves.
Place yam and brussels sprouts in large shallow roasting pan. Drizzle with olive oil and toss until the vegetables are evenly coated.
Spread vegetables out evenly in baking pan.
Sprinkle with Autumn Harvest 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.