As the weather continues to get chillier, the warmth of an oven feels just right. Fill yours with these amazing vegetables! Roasting vegetables with a dash of herbs and spices makes a simple side feel special – and the roasting brings out the flavors of these fall favorites. This is an economical dish that is pretty enough for a party or easy for a weekend side. Try leftovers tossed in a salad cold, or bring them to work for a snack instead of the usual baby carrots for your afternoon snack.
Active Time: 20 minutes
Total Time: 50 minutes
Amount: 6 servings
¾ pound Farm Stand® Red Potatoes, cut into 1 ½-inch chunks
½ pound sweet potatoes, peeled, cut into 1-inch chunks (about 2 cups)
½ butternut squash, peeled, seeded and cut into 1-inch chunks (about 2 cups)
½ head Cauliflower, sectioned into 1 ½-inch florets (about 4 cups)
3 Farm Stand® Carrots, peeled, cut into 1-inch slices (about 2 cups)
12 red pearl onions, peeled
12 whole garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped garlic
1. In large roasting pan, combine potatoes, squash, cauliflower, carrots, onions and garlic cloves.
2. In small bowl, combine olive oil, thyme and chopped garlic; salt and pepper to taste. Pour over vegetables and toss to coat.
3. Roast in a preheated 425°F oven 30 minutes, stirring halfway through, or until browned and fork tender.
Serving Size ¼ of recipe; Calories 215; Total Fat 6g; Saturated Fat 1g; Cholesterol 0mg; Sodium 60mg; Carbohydrates 39g; Fiber 5g; Protein 5g