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Oven-Roasted Vegetables

Course: side
Author: Wanda Baker

Ingredients

  • 1 Sweet Potato peeled & cut into cubes
  • 1 Fennel Bulb washed, trimmed and cut into cubes
  • 6 Small potatoes washed & quartered
  • 3 Parsnips peeled & sliced into cubes
  • 1 small butternut squash peeled and cut into cubes
  • 1 bulb garlic peeled and separated into cloves
  • 1 large turnip peeled and cubed
  • 1 red onion cut into chunks
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp coarse salt
  • 1/2 cup fresh or dried herbs thyme, oregano, rosemary
  • Fresh parsley chopped - optional

Instructions

  • Preheat oven to 425F.
  • In a large bowl mix first 8 ingredients with oil, vinegar, salt and herbs.
  • Toss into a large jelly roll pan or dish, spread out and season with salt, pepper and another drizzle of olive oil.
  • Roast, uncovered for 30-60 minutes, pending size of cubes and tossing occasionally until veggies are lightly browned and tender.