Roasted Fall Vegetable Medley

Roasted Fall Vegetable Medley


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.


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.

IMG_1465_0 IMG_1460

Pour the seasoned vinaigrette over the cut vegetables and mix.


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.


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