ROASTED FALL VEGETABLES

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See original recipe at: wholeliving.com

kept byKansasKate
recipe byWhole Living

Notes:

The original recipe was for 8; I halved it. Also, the original recipe gives instructions for roasting while turkey is in oven; I omitted that part. You could add turnips, sweet potatoes and/or yellow onion if you like.

Categories:
- Butternut Squash
- Carrot
- EVOO
- Fall
- Fall & Thanksgiving
- olive oil
- Onion
- parsnip
- roasted vegetables
- root vegetable
- rosemary
- Rutabaga
- Shallot
- Side Dish
- Sweet Potato
- Thanksgiving
- Turnip
- Vegetables
- Veggies
- Yam

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Ingredients:

1/2 small butternut squash (12 oz), pared, seeded, and cut into 1/2-inch wedges
1/2 pound (8 oz) carrots, cut into 2-inch lengths
1/2 pound (8 oz) parsnips, cut into 2-inch lengths
1/2 small rutabaga (8 oz), pared, halved, and cut into 1/2-inch wedges
1/2 pound (8 oz) shallots, peeled, and halved
2 rosemary sprigs
1 1/2 Tablespoons EVOO
Coarse salt and ground black pepper

See original recipe at wholeliving.com