Mariss' Roasted Fall Vegetables
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 cups fingerling potatoes
- 1 1⁄2 cups carrots (I think baby carrots would be awesome!)
- 2 cups Brussels sprouts
- 1 bag of small tri-colored onion
- 2 cups butternut squash
- 1⁄4 cup olive oil
- 2 garlic cloves, minced
- salt and pepper
- Italian parsley, fresh
-
Optional
- rosemary
directions
- Preheat oven to 400.
- Quarter, halve, and/or cut vegetables.
- Toss carrots and potatoes in garlic, olive oil, salt, and pepper. Let sit.
- Do the same with the brussel sprouts, squash, and onion separately.
- Roast carrots and potatoes for 10 minutes.
- Flip and add the remainder of vegetables. Roast for 35 minutes.
- Note: Timing may vary; it depends on how soft/crispy you want them.
- Garnish with fresh parsley.
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RECIPE SUBMITTED BY
Barbell Bunny
United States
<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p>
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