Roasted Fall Vegetable Medley

Roasted Fall Vegetable Medley

IMG_1461Ingredients:

3-4 Carrots

3-4 Parsnips

1 Sweet potato

2 Sweet onions

2 Tbsp extra virgin olive oil

2 Tbsp balsamic vinegar

1/4 tsp Rosemary

1/4 tsp Thyme

IMG_1458_0You can use any combination of fall vegetables. Others that work well with this recipe include leeks, squash and beets.

Method:

Preheat the oven to 375 degrees.

Peel and cut vegetables into similar size pieces. Vegetables that take longer to cook (carrots and parsnips) can be a little smaller.

IMG_1459Meanwhile, mix the vinaigrette. Crush the rosemary with your fingers before adding.

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Pour the seasoned vinaigrette over the cut vegetables and mix.

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Spread on baking sheet or 9 x 13 baking dish.

IMG_1463Cook for 35-40 minutes. Check with a fork to assess for degree of doneness.

IMG_1466If you want them softer, then put back into the oven until they have reached your desired consistency.

Enjoy!

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