Roasted fall vegetables

Roasted Fall Vegetables

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shirley terhaar


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


★★★★★ 1 vote

4 to 6
20 Min
30 Min


  • 1/2 lb
    sweet potatoes
  • 1/2 lb
  • 1/2 lb
  • 1/2 lb
  • 1/2 lb
  • 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.

Printable Recipe Card

About Roasted fall vegetables

Course/Dish: Potatoes
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #Onion #Garlic #Turnips

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