cateory: healthy_options
A Cornucopia of Fall Vegetables
Reviews: 198
Ingredients:
- 8 potatoes, quartered
- 2 onions, cut into wedges
- 6 cloves garlic, crushed
- 1/4 cup olive oil
- 1/4 tsp. thyme
- 1/4 tsp. rosemary
- 1 medium butternut squash, peeled, cut into 3/4 inch cubes
- 1 red pepper, cut into 3/4 inch chunks
- chopped fresh parsley to garnish
How to make
A Cornucopia of Fall Vegetables
A Cornucopia of Fall Vegetables
- Preheat oven to 375F.
- In roasting pan, toss potatoes, onions and garlic with 3 tablespoons olive oil.
- Sprinkle with thyme and rosemary.
- Roast uncovered 35 minutes, turning once.
- Toss squash and pepper with remaining oil. Add to pan.
- Continue roasting 20 minutes or until vegetables are tender.
- To serve, garnish with parsley.
Comments for
A Cornucopia of Fall Vegetables
A Cornucopia of Fall Vegetables
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