Tuesday, October 5, 2010

Roasted Autumn Veggies

This is my adaptation of a recipe I found on All Recipes. The seasonal vegetables are brightened by a splash of orange juice. This side dish is the perfect accompaniment to poultry or pork.

Roasted Autumn Veggies

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Russet potatoes, cubed
1 red onion, quartered
2 tablespoons garlic, minced
1 teaspoon fresh, minced thyme
1 teaspoon fresh, minced parsley
1/4 cup olive oil
2 tablespoons orange juice
1 tablespoon balsamic vinegar
Salt and pepper to tastes

In a large bowl, combine squash, bell peppers, sweet potato, and  Russet potatoes. Separate the red onion petals into individual pieces and add them to the mixture. In a small bowl, stir together the thyme, parsley, olive oil, orange juice, vinegar, salt, and pepper. Toss with the vegetables until coated. Spread the veggies evenly on a high sided baking sheet or roasting pan
Roast at 475 degrees for 40 to 45 minutes, stirring every 10 minutes, until the vegetables are cooked through and browned.


Red Couch Recipes said...

This just speaks to fall. I like the splash of orange juice and vinegar to ramp up the flavors. Joni

Post a Comment

Related Posts with Thumbnails