Recipe of Perfect Roasted Fall Veggies

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, roasted fall veggies. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Roasted Fall Veggies is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Roasted Fall Veggies is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have roasted fall veggies using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Fall Veggies:

1. Take Fall and winter veggies
2. Take 2 cup Brussel Sprouts
3. Take 1 cup sweet potatoes
4. Prepare 1 cup Sliced Parsnips
5. Take 1 medium onion, chopped
6. Take 1 small Eggplant
7. Prepare 2 tbsp olive oil
8. Get 1 tsp salt
9. Prepare Fresh ground pepper

Instructions to make Roasted Fall Veggies:

1. Preheat oven to 400° F
2. Line a sheet pan with parchment paper or aluminum foil.
3. Wash, peel, and chop veggies to a uniform size.
4. Put on sheet pan, and add Olive oil, salt, and pepper. Toss to coat. (You could add your favorite herbs or additional spices here if you like, but I use the left over veggies for so many different recipes through the week that I like to have a blank slate.)
5. Place in preheated oven for twenty minutes.
6. After 20 minutes, toss veggies and rotate sheet pan.
7. Place back in oven for 10 more minutes, or until desired doneness. I like mine a little on the crispy/caramelized side. (Watch closely after first 20 minutes as they can burn quickly. I know from experience(s)).
8. Remove from oven and enjoy. The possibilities are endless! They are great served as a side with roasted chicken, you could toss with your favorite vinaigrette for a roasted veggie salad that can be served warm or cold, use as a pizza topping, add to warmed chicken or veg stock and puree for a wonderful roasted vegetable soup (I like to add a little cream at the end to make it extra yummy and luxurious.), or make them the star ingredient of your next Panini by using your favorite bread (I like Rosemary Focaccia.), provolone cheese, and your favorite spread (I use a delish sundried tomato spread.).

So that is going to wrap it up for this special food roasted fall veggies recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!