November 19, 2019
Roasted Fall Veggies
This veggie medley is sure to please! It’s the perfect, seasonal side dish to accompany any holiday spread.
- Serves: 4-6 servings
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Ingredients
- 3 small Red Beets, peeled
- 1 lb. Brussel Sprouts, washed & trimmed
- 2 c. Butternut Squash, cubed
- 4 large Carrots, peeled
- 1 lb. Fingerling Potatoes, scrubbed & halved
- 4 cloves Garlic, smashed
- 1 tsp. Thyme
- 1 tsp. Rosemary
- Olive Oil
- Salt & Pepper
Instructions
Preheat oven to 425 degrees. Slice beets into wedges and cut brussel sprouts in half, then cut carrots into thick sticks. Add all veggies to a large sheet pan and season liberally with salt and pepper, then add herbs and drizzle with olive oil; toss until all veggies are evenly coated. Arrange veggies into a single layer and scatter smashed garlic pieces around the pan.
Roast uncovered for 30 to 45 minutes or until veggies are fork tender.
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