Harvest Vegetable Medley

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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