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Fall Roasted Root Vegetables

Aired: Tuesday August 20, 2013 on 18 News at Noon
Basic Ingredients

1 small Butternut squash, peeled, seeded, and cubed
2 bell peppers, red, orange, or yellow, cut into large dice
3 small-medium Yukon Gold potatoes, skin on and cubed
1 medium sweet potato, peeled and cubed
1 red onion, cut into medium size pieces
1 large beet, peeled and cut into cubes
1 tsp. salt
1 tsp. course ground black pepper
1 tbsp. fresh thyme leaves
2 tbsp. chopped fresh rosemary
¼ cup olive oil
2-3 tbsp. Balsamic vinegar

Basic Preparation

Preheat your oven to 425 degrees. Combine all of the cut vegetables into a large bowl and mix to combine evenly. Place the fresh herbs, salt, pepper, Balsamic vinegar, and olive oil in a small bowl and mix until well combined. Pour the mixture evenly over the vegetables and fold ingredients until everything is well coated.

Divide the mixture on to two lipped cookie sheets and spread evenly over the cookie sheets. Place both loaded cookie sheets on the middle oven rack and roast for 20-25 minutes, making sure to stir every 6-8 minutes. This will insure even roasting without major burning. The finished product should have some blackened edges, which adds greatly to the flavor profile. Serve with your favorite Fall entre. This side dish is especially good with roasted pork loin!

Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 20-30 minutes

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