roasted autumn vegetables
(1 rating)
These veggies have amazing flavor, and are easy to prepare.
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(1 rating)
yield
8 (1/2 )Cup Servings
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For roasted autumn vegetables
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1 Tbspolive oil
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1 Tbspwhite wine vinegar
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1orange, zest/grate to measure 1 tsp zest, then cut orange in half and juice to measure 1 tbsp juice
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salt to taste
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freshly ground pepper to taste
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1carrot, peeled and sliced into 1/4- inch pieces
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2 mdbeets, peeled and chopped into 1/2- inch pieces
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1 mdleek (white part only) cut in half lengthwise, thinly sliced
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1 smsweet potato, peeled and chopped into 1/2- inch pieces
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1 smred onion, chopped into 1/2- inch pieces
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1 tspdried tarragon
How To Make roasted autumn vegetables
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1Preheat 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.
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2Arrange 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.
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3When vegetables are tender, remove from oven and serve immediately.
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4Tip: Leftovers may be covered and refrigerated. Vegetables may be served hot or cold.
- 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!
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