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Roasted Fall Vegetables

Source of Recipe

Lynn Marko


Recipe Introduction

Always looking for a new and different holiday recipe, Lynn mentioned this vegetable dish she makes.

List of Ingredients

baby carrots
1 acorn squash, peeled and cut into chunks
2 pkg. brussel sprouts, trimmed and 'x'ed
1 or 2 bunches of beets
1 pkg. pearl onions or shallots
1 butternut squash, peeled and cubed
cooked chestnuts (jar, not in water, no sugar)
rosemary
salt and pepper
canola oil for the pan
optional, parsnips, garlic cloves


Recipe

Heat oven to 450.
Pour enough oil into the roasting pan to coat and leave some residue.
Put in veggies and season.
Roll in the oil.
Place in the oven and bake.
Every 6-8 minutes open the oven and shake the pan to rotate the veggies.
Cook for 1/2 hour to 1 hour, until soft (fork tender).

Serves 8-10