Roasted Autumn Veggies

Roasted Autumn Veggies
Roasted Autumn Veggies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    small butternut squash, microwaved until slightly soft, halved lenghtwise, seeded

  • 8

    medium new red potatoes, well scrubbed and quartered

  • 1

    lb. of carrots (6 to 8 medium) halved lenghtwise in thick, and cut into 1 1/2 inch lenghts.

  • 2

    T. Leigh Oliver's Bistro Herb Blend Seasoning

  • 4

    T extra-virgin olive oil

  • 1

    tsp. kosher salt

Directions

Preheat the oven to 450. Place veretables on a large baking sheet lined with foil. Drizzle with olive oil, sprinkle Leigh Oliver's Bistro Herb Blend and salt over the veggies. Tooss veggies and toss to combine. Roast veggies in oven until tender and begining to brown, about 45 min. Toss veggies and rotate the sheet halfway through cooking. this makes a good bisque - Just puree 4 c. of veggies with 2-4 c. veggie broth in blender working in batches. Heat puree on medium heat, adding 3 T. freshlt squeezed lemon juice. 1/2 cup of half and half, 1 tsp. of sugar and salt and pepper to taste.

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