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Roasted Autumn Vegetables

Russ Myers


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


★★★★★ 1 vote

8 (1/2 )Cup Servings
15 Min
30 Min


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1 Tbsp
olive oil
1 Tbsp
white wine vinegar
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
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

How to Make Roasted Autumn Vegetables


  • 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.
  • 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.
  • 3When vegetables are tender, remove from oven and serve immediately.
  • 4Tip: Leftovers may be covered and refrigerated. Vegetables may be served hot or cold.

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About Roasted Autumn Vegetables

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

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