Oven-Roasted Vegetables
Servings: 6
Ingredients
- 1 cup Sweet Potato peeled & cut into cubes
- 1 cup Fennel Bulb trimmed and cut into cubes
- 6 baby potatoes
- 2 Parsnips peeled and sliced into cubes
- 2 carrots peeled and sliced into cubes
- 1 cup small butternut squash peeled and cut into cubes
- 1 cup brussels sprouts halved or quarted if large
- 1 bulb garlic peeled and cloves separated
- 1 cup large turnip peeled and cubed
- 1/2 red onion cut into chunks
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp coarse salt and pepper
- 1/2 cup fresh or dried herbs thyme, oregano, rosemary, sage
- Fresh parsley chopped to sprinkle on top
- 1/2 cup dried cherries, cranberries or fresh pomegranate seeds
Instructions
- Preheat oven to 425F.
- In a large bowl mix sweet potato through red onion. Toss in olive oil, vinegar, salt, pepper and dried herbs.
- Toss into a large baking pan, spread out and drizzle on a little more olive oil.
- Roast, uncovered for 30-40 minutes, pending size of cubes and tossing occasionally until veggies are lightly browned and tender.