oven-roasted vegetables
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.
prep time
10 Min
cook time
1 Hr
method
Bake
yield
2-8 serving(s)
Ingredients
- 4-8 - medium potatoes, peeled, halved and quartered.
- 1 pound medium carrots, peeled,halved and cut into two inch lengths
- 6-8 - small / medium onions, peeled.
- 2-3 tablespoons olive oil
- - salt and freshly ground black pepper, as desired
- 1 medium butternut squash, peeled, split and cut into 8 servings.
- 1 pound parsnips, peeled, halved and in 2 inch lengths.
How To Make oven-roasted vegetables
-
Step 1Preheat the oven to 400 degrees, add Olive oil to baking pan. -
Step 2Place 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Potatoes
Category:
Other Side Dishes
Tag:
#Healthy
Keyword:
#baked
Keyword:
#vegetables
Keyword:
#Root
Keyword:
#colorful
Keyword:
#Fall
Keyword:
#harvest
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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