Roasted Fall Vegetables

This recipe reflects my current preferred mix, but you can change up the veggies to suit your tastes. (A word of advice: don’t leave out the sweet potatoes.) Once roasted, these veggies can be served as a side dish or a main entry, or used as an ingredient in a multitude of other dishes, from soups to pan-fries to my all-time favorite – pot pie!!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
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Course: Basic
Servings: 12
Calories: 194kcal
Author: Renée ♥

Ingredients

  • 2 medium russet potatoes
  • 1 very large or 2 medium sweet potatoes
  • 1 1/2 cups fall squash acorn, pumpkin, or butternut all work nicely
  • 1 large sweet onion cut in half & sliced lengthwise
  • 4 medium carrots
  • 5 cloves garlic sliced very thin
  • 1 Tbsp chopped fresh thyme or 1/2 teaspoon dried thyme Use fresh. Really
  • 2 Tbsp olive oil
  • Kosher salt & pepper
  • 1 cup vegetable stock
  • **All veggies except onions & garlic should be peeled and cut into 3/4-inch cubes

Instructions

  • Heat the oven to 425 degrees F. Spray a 17 x 11-inch pan with the cooking spray. (I use a large glass roasting pan.)
  • Toss all ingredients with oil in the prepared pan and season with salt & pepper. Roast the vegetables for 30 minutes. Pour the soup stock or broth over the vegetables and stir.
  • Roast for 30 minutes more or until the vegetables are fork-tender.
  • This will serve about 12 people as a side dish - just adjust the amounts according to your needs.

Notes

Originally published on my blog Sock Monkey for Vegan Mofo 2011.

Nutrition

Serving: 1g | Calories: 194kcal | Carbohydrates: 36.5g | Protein: 4g | Fat: 5g | Saturated Fat: 1.5g | Sodium: 217mg | Fiber: 6g | Sugar: 6g
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