Autumn Vegetable Roast
Easy and economical to make, this lovely vegetable roast really brings the flavors of Fall to the forefront. Serve this alongside grilled chicken of beef or as a Vegetarian main. This recipe makes 8 servings.
PREP TIME
20 minutes
COOK TIME
35 minutes
Ingredients
1/2 teaspoon ground sage
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
1/2 teaspoon ground nutmeg
2 cups mini yellow or red potatoes
1 1/2 cups carrots, cut into 1 inch pieces
1 1/2 cups yellow onions, cut into 1 inch chunks
1 1/2 cups butternut or acorn squash, cut into 1 inch chunks
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
1/2 teaspoon ground nutmeg
2 cups mini yellow or red potatoes
1 1/2 cups carrots, cut into 1 inch pieces
1 1/2 cups yellow onions, cut into 1 inch chunks
1 1/2 cups butternut or acorn squash, cut into 1 inch chunks
Directions
Preheat oven to 450°F. Mix seasoned salt, pepper, nutmeg and sage in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.
Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan. Bake 30 to 35 minutes or until vegetables are tender and golden brown.
Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan. Bake 30 to 35 minutes or until vegetables are tender and golden brown.
Looking for inspiration? Try these recipes:
Chicken with Sherried Cream Sauce
Hawaiian Chicken Sandwiches
Jaci’s Pork Stew with Ancho Chiles and Lime Juice
