Monday, September 19, 2011

Balsamic Roasted Fall Vegetables

There is nothing I love more than roasted vegetables.  I made 2 baking sheets full of them because I love them so much.  In this recipe, I used a variety of fall veggies:  parsnips, sweet potatoes, acorn squash, butternut squash, and red onions.  The flavors blend well together and bring out a sweetness in the dish that no other cooking method can do.  I hope you celebrate fall with me by cooking healthy seasonal veggies like this!

Rich, sweet vegetables are the star in this dish
3 parsnips, peeled and cut into 1" pieces
1 acorn squash, peeled, seeds scooped out and flesh cut into 1" pieces
1/2 butternut squash, peeled, seeds scooped out and flesh cut into 1" pieces
1 sweet potato, peeled and cut into 1" pieces
1 large red onion, peeled and cut into 1" chunks
1-2tbs olive oil
3-4tbs balsamic vinegar
1tsp dried thyme
1-2tsp sea salt
1tbs minced garlic
1tbs honey

1. Line 2 baking sheets with nonstick foil.  Preheat oven to 425F.
2. In a small bowl, whisk together oil, vinegar, thyme, salt, garlic and honey.
3. Place cut up veggies in a very large bowl.  Pour the balsamic mix over the veggies and toss evenly.  Spread on the baking sheets so the veggies are in a single layer.
4. Bake in the oven 20 minutes, then stir the veggies and rotate the pans.  Cook another 20 minutes or until veggies are soft and browned.  Serve hot.

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