Roasted Fall Vegetables with Herbs

By tschnet1

Ingredients

• 12 mini red, white or purple potatoes, unpeeled, halved
• 6 medium carrots, peeled and cut into 1-inch pieces
• 1 small fennel bulb, trimmed and cut into 1-inch slices
• 1 large or two medium parsnips, peeled and cut into 1-inch pieces
• 1 large red onion, cut into 8 wedges
• 1/2 small butternut squash, peeled and cut into 1-inch pieces
• 3 tbsp olive oil
• 1 tsp balsamic vinegar
• 1/2 tsp each sea salt and freshly ground black pepper
• 1 tbsp minced fresh rosemary (or 1 tsp dried)
• 1 tbsp minced fresh thyme (or 1 tsp dried)

Details

Servings 8
Adapted from janetandgreta.com

Preparation

Step 1

Directions

Preheat oven to 400°F.

Place potatoes, carrots, fennel, parsnips, onions and squash in a very large mixing bowl. In a small bowl, whisk together olive oil, vinegar, salt and pepper. Pour over vegetables. Toss vegetables until evenly coated with oil mixture. (Using your hands works well, too!) Sprinkle herbs over vegetables and toss again.

Spread vegetables evenly on a very large, rimmed, non-stick baking sheet or on two smaller rimmed baking sheets. Be careful not to crowd the vegetables or they will steam, not roast! As much as possible, they should be in a single layer. Roast vegetables, uncovered, for 20 minutes. Remove from oven and give veggies a stir. Return to oven, rotating pans if necessary, and bake for an additional 15 to 25 minutes, depending on thickness of vegetables. Be careful not to burn them!

Makes 8 servings