Oven-Roasted Vegetables

Beth M.

By
@BakinTime

As soon as the chilly weather arrives and the foliage begins to change, I yearn for harvest suppers and hot meals.

The first thing I make is a beef stew, after Labor Day, and then I think of biscuits and homemade pies, and then the root vegetables. We enjoy a small roasted turkey, usually the Hotel Style, which cooks quickly and is perfect for just the two of us, for several meals.

I love organic vegetables, especially carrots, which are so sweet and orange! Now I combine carrots, potatoes and squash or onions in the oven with olive oil, salt and pepper. The parsnips I boil gently and add later.


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Rating:

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Serves:

2-8

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

4-8
medium potatoes, peeled, halved and quartered.
1 lb
medium carrots, peeled,halved and cut into two inch lengths
6-8
small / medium onions, peeled.
2-3 Tbsp
olive oil
salt and freshly ground black pepper, as desired
1 medium
butternut squash, peeled, split and cut into 8 servings.
1 lb
parsnips, peeled, halved and in 2 inch lengths.

Directions Step-By-Step

1
Preheat the oven to 400 degrees, add Olive oil to baking pan.
2
Place carrots, potatoes, squash, onions in baking pan. Sprinkle with olive oil, salt and pepper. Cover with foil and bake 30 minutes. Uncover, stir, and return to oven uncovered for 30 minutes.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy