Harvest Vegetable Medley
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 lb Brussels sprout, trimmed
- 1 butternut squash, halved and cut into chunks (1 1/2 lbs)
- 1 head cauliflower, cut into 2 inch florets (1 lb)
- 1 lb fingerling potato, halved
- 4 leeks, trimmed and quartered lengthwise (white part only)
- 1⁄2 lb baby carrots
- 1⁄2 lb baby parsnip, peeled and trimmed
- 24 garlic cloves, peeled and halved (2 heads)
- 3 garlic cloves, minced (1 T)
- 4 tablespoons olive oil
- 1 tablespoon fresh sage, chopped
- 24 fresh sage leaves
- 1 tablespoon fresh rosemary, chopped
- 2 small red bell peppers, quartered
directions
- Adjust oven rack to lowest position. Preheat oven to 450.
- Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.
- Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 T olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper and spread into single layer.
- Roast 25 minutes, tossing vegetables twice.
- Add bell pappers, Brussels sprouts, minced garlic and ramaining 1 T oil.
- Roast 15 minutes more, or until vegetables are browned on edges and ender. Season with salt and pepper.
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RECIPE SUBMITTED BY
When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables.
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