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
- 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
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.
Originally published on my blog Sock Monkey for Vegan Mofo 2011.
Serving: 1g | Calories: 194kcal | Carbohydrates: 36.5g | Protein: 4g | Fat: 5g | Saturated Fat: 1.5g | Sodium: 217mg | Fiber: 6g | Sugar: 6g