roasted fall vegetables

Name: Roasted fall vegetables
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: 1/2 pound(s) sweet potatoes; 1/2 pound(s) potatoes; 1/2 pound(s) turnips; 1/2 pound(s) carrots; 1/2 pound(s) beets; 1 cup(s) chopped onions; 3 to 4 - cloves garlic, minced; 1/4 cup(s) olive oil, extra virgin; 1/2 teaspoon(s) dried thyme; - salt and pepper to taste

(1 rating)

No Image

review

Recipe by

shirley terhaar

@shirlann54

milton, IN

I love the fall ,this is a really good recipe .Its so good with your home growned garden vegetables.

►

(1 rating)

yield 4 to 6

prep time 20 Min

cook time 30 Min

Ingredients For roasted fall vegetables

1/2 lb

sweet potatoes
1/2 lb

potatoes
1/2 lb

turnips
1/2 lb

carrots
1/2 lb

beets
1 c

chopped onions
3 to 4

cloves garlic, minced
1/4 c

olive oil, extra virgin
1/2 tsp

dried thyme
salt and pepper to taste

How To Make roasted fall vegetables

1
set oven on 350, Peel and cut potatoes,sweet potatoes ,turnps,carrots and beets into 1/2 inch cubes.Place on large bowl add remaining ingredients and salt and pepper to taste.Toss to mix well.

2
Place mixture on large ungreased baking sheet.Bake about 25 minutes or until vegetables can be easily pierced with fork, makes 4 to 6 servings
3
NOTE = Any variety of root vegetables ,such as parsnips.rutabegas,turnips,potatoes, carrots ,sweet potatoes,yams or beets can be used in any combination use more or less as desired.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

roasted fall vegetables

Ingredients For roasted fall vegetables

How To Make roasted fall vegetables

Categories & Tags for Roasted fall vegetables: