How to Make Roasted Veggies

A simple recipe full of harvest flavor just in time for Thanksgiving or anytime of the year!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 small butternut squash (1 1/2 pounds), pared, halved, seeded, and cut into 1/2-inch wedges
• 1 pound carrots, cut into 2-inch lengths
• 1 small rutabaga (1 pound), pared, halved, and cut into 1/2-inch wedges
• 1 pound shallots, peeled, halved if large
• 3 rosemary sprigs
• 3 tablespoons olive oil
• coarse salt and ground pepper

1. This recipe serves 8, with a prep time of 40 minutes, and total time of 2 hours 40 minutes

2. Preheat the oven to *350 degrees. Combine vegetables and rosemary on a rimmed baking sheet. Drizzle with oil and season with salt and pepper; toss to mix; and, cover with foil.

3. Place vegetables in the oven and roast for 1 1/2 hours; uncover and roast for 30 minutes longer; tossing occasionally until vegetables are tender and golden brown.

4. To top it off, try adding some sunflower seeds, croutons as well as some Mediterranean spice. Consider adding some flavor enhancer to this as well and garlic salt or powder. If you use garlic powder or salt, just 2 pinches will do. You will find this will have a pleasant and satisfying taste that will leave you wanting more. It might even turn you vegetarian!

[xivyisazombiex]

on 11/4/2009 I appreciate any recipe for roasted veggies, thank you.