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Oven Roasted Autumn Vegetables




Source of Recipe


"Nana" to Bubbe & Alex

1 ½ lbs. yams or sweet potatoes, peeled and cut into 1” pieces

1 ½ - 2 lbs. banana squash, peeled and cut into 1” pieces

1 lb. brussel sprouts, peeled, cut in halves

2 carrots, peeled and cut into ½” pieces

1 red onion, peeled and thinly sliced

2 parsnips, peeled and cut into ½” pieces

1 small head cauliflower, cored and cut into flowerettes

4 cloves garlic, smashed

1 tsp. dried thyme

about ¼ cup olive oil

1 T. kosher salt

1 tsp. ground black pepper

½ cup chopped fresh Italian parsley

Method:
In a bowl, combine the cut vegetables, garlic, thyme, olive oil, salt, and pepper. Toss well. Pour onto baking sheet (11” x 15”) lined with parchment (for easy clean-up) and roast in preheated 375 F. oven for 20-25 minutes until vegetables are tender. Serve warmed with Italian parsley sprinkled on top. Serve 8-10.

NOTE: For easy preparation, cut all the vegetables the day before serving, and store in individual zip-lock bags until ready to use.