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Autumn Root Vegetable Roast

By October 1, 2011Recipes

Ingredients:

  • 2 cups Brussel Sprouts cut in half
  • 1 cup Parsnips sliced lengthwise, then cut on the diagonal
  • 1 cup Carrots sliced lengthwise, then cut on the diagonal
  • 2 cups Butternut Squash, peeled and cubed
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp Herbes de Provence (you can buy this at many grocers, or you can make your own using equal parts dried: rosemary, fennel seed, thyme, marjoram, oregano and basil.)
  • Approximately 1 tsp salt (I use either kosher salt or maldon sea salt)
  • Approximately 1/2 tsp pepper (I use all different kinds, pick your favorite!)

Preparation:
Preheat oven to 450. Toss the vegetables with the olive oil and the dried herbs. Then I prefer not to measure the salt out, but to use my fingers and sprinkle it over the vegetables and use my hands to toss the ingredients. You can do this step in a large bowl, but I tend to use the baking sheet that I am going to put into the oven, it saves me time when it comes to washing the dishes later. Sprinkle the pepper over the vegetables and place in the oven for 20 minutes. Then toss around a little and put back in the oven for another 20 minutes.