Roasted Fall Vegetables In Oven
One of the best things that I love about fall is the harvest. What a wonderful thing it is to take these freshly harvested vegetables, whether from your backyard or the farmer's market, and make something delectable with them. This recipe takes all these autumn vegetables and turns them into this amazing, comforting dish.
Equipment
- Chopping board
- Sharp knife
- Baking sheet
- Measuring cups
Ingredients
- 1 Butternut squash diced into 1 inch cubes
- 3-4 carrots sliced into ¼ inch circles
- 3-4 cups fingerling potatoes sliced long way in half
- 2 cups cauliflower chopped into bite size pieces
- ¼ cup balsamic vinegar
- ¼ cup and 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- 1 teaspoon rosemary or lavender optional
Instructions
- Preheat oven to 450 F
- Place all of the chopped vegetables into a baking sheet.
- Add the balsamic vinegar, olive oil, salt and pepper, and rosemary (optional). Mix all the ingredients together and spread into one even layer.
- Bake in a preheated oven at 450 F for 20 to 30 minutes, or until all the vegetables are tender and slightly browned and crispy on the outside.
Video
Notes
You can add any vegetables of your liking such as sweet potatoes, or different types of squashes and root vegetables. The vegetables that are listed in this recipe are more of a suggestion than a “strict” recipe to follow.