Roasted fall vegetables are the perfect side dish. It tastes great and is also very pleasing to the eyes with all the bright colors of the season.
Roasted Fall Vegetables
I’m bringing roasted fall vegetables to Thanksgiving dinner. It’s an easy dish to make. In today’s markets there seem to be so many choices and beautifully colored options.
Look at the pretty purple potatoes I found for this dish. I also found yellow carrots. Ever since I read about anthocyanins and their vast array of health benefits, I’m always on the lookout for purple fruits and veggies. And, did you know that butternut squash has 457% of your recommended daily allowance for Vitamin A?
The combination of the purple potatoes, onions and yellow carrots, along with pretty white parsnips, turnips and gorgeous butternut squash, makes this dish a feast for the eyes. Ok, it does take a little effort to chop them all up but then you just season them, and pop them in the oven.
You have to try this one. It’s perfect as a side dish, and you can even toss it with some pasta for a warm hearty meal. A stunning, healthy dish that’s sure to be a hit.
Here’s the Recipe:
- Root and other fall vegetables such as turnips, carrots, potatoes, parsnips, butternut squash, onions
- 1/2 c . Extra Virgin Olive Oil
- 1 T Coarse Salt
- 1 t . Black Pepper
- 1/2 t . Fresh Rosemary finely chopped, optional
- 8 cloves of garlic -peeled
- Peeled and chop vegetables in 1 - 2 inches.
- Mix all ingredients together in a large bowl.
- Spread on a baking dish and roast at 425 degrees for about an hour.
- Pour onto a deep serving dish and cover with foil to keep warm.