Mariss' Roasted Fall Vegetables |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My boyfriend's sister served these for Thanksgiving and they were absolutely wonderful! Usually I don't care for brussel sprouts, but this entire dish is so yummy! Ingredients:
2 cups fingerling potatoes |
1 1/2 cups carrots (i think baby carrots would be awesome!) |
2 cups brussels sprouts |
1 bag of small tri-colored onion |
2 cups butternut squash |
1/4 cup olive oil |
2 garlic cloves, minced |
salt and pepper |
italian parsley, fresh |
rosemary |
Directions:
1. Preheat oven to 400.
2. Quarter, halve, and/or cut vegetables.
3. Toss carrots and potatoes in garlic, olive oil, salt, and pepper. Let sit.
4. Do the same with the brussel sprouts, squash, and onion separately.
5. Roast carrots and potatoes for 10 minutes.
6. Flip and add the remainder of vegetables. Roast for 35 minutes.
7. Note: Timing may vary; it depends on how soft/crispy you want them.
8. Garnish with fresh parsley.
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