Roasted Autumn Vegetables

Russ Myers

By
@Beegee1947

These veggies have amazing flavor, and are easy to prepare.


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Comments:

Serves:

8 (1/2 )Cup Servings

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 Tbsp
olive oil
1 Tbsp
white wine vinegar
1
orange, zest/grate to measure 1 tsp zest, then cut orange in half and juice to measure 1 tbsp juice
salt to taste
freshly ground pepper to taste
1
carrot, peeled and sliced into 1/4- inch pieces
2 medium
beets, peeled and chopped into 1/2- inch pieces
1 medium
leek (white part only) cut in half lengthwise, thinly sliced
1 small
sweet potato, peeled and chopped into 1/2- inch pieces
1 small
red onion, chopped into 1/2- inch pieces
1 tsp
dried tarragon

Directions Step-By-Step

1
Preheat oven to 450 degrees F

Lightly coat large baking sheet with cooking spray.

In a small bowl whisk together oil, vinegar, orange zest, orange juice, salt and pepper.
2
Arrange carrot, beets, leek, sweet potato and onion in single layer on baking sheet. Sprinkle with tarragon. Drizzle oil and vinegar mixture over vegetables. Bake 30 to 35 minutes, stirring occasionally.
3
When vegetables are tender, remove from oven and serve immediately.
4
Tip: Leftovers may be covered and refrigerated. Vegetables may be served hot or cold.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy