Wednesday, December 14, 2011

Fall Roasted Vegetables

I got this recipe from my brother. It is amazing! I rarely serve vegetables any other way now. Not only is it fancy - it's easy and delicious!!

You can switch some out for your favorite veggies however I recommend you leave the butternut squash. For all the squash haters, it ends up not tasting like squash at all and adds a perfect sweetness to the dish. My kids love brussel sprouts because of this recipe.

Fall Roasted Vegetables
  • 1 lb butternut squash
  • 1/2 cup of brussel sprouts quartered
  • 3 large carrots peeled and cut diagonally
  • 1 red onion chopped
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 2 Tbsp fresh parsley
  • 1 1/2 Tbsp balsamic vinegar
  • 1/4 tsp pepper
Heat oven to 450 degrees or on "broil". Put all veggies in a bowl and coat with oil and salt. Toss and coat well. Spread onto flat baking sheet or roasting pan. Roast until brown and tender about25-30 minutes. Stir every 10minutes while roasting to prevent burning. When done, transfer to bowl and toss with fresh parsley, vinegar, pepper and remaining oil and salt. Serve warm.

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