Sunday, November 1, 2015

Roasted Autumn Vegetables With Rosemary


I love this kind of dish in the Fall! Comforting autumn vegetables roasted with rosemary.  A-mazing! The house was filled with wonderful aromas.  The thing that really makes this dish pop for me, is the apples and the rosemary.  I loved having a fork with a piece of an apple and a piece of the squash.  Apples and butternut squash go so good together. With the potatoes, a nice chunk of garlic.




Roasted Autumn Vegetables
You can adjust your amounts of vegetables.  I have a huge baking sheet that I like to fill up.

2 cups of chopped butternut squash
5 medium sized red potatoes
3 Granny Smith apples
5 cloves garlic, halved
2 cups of chopped pumpkin
5 carrots, sliced in chunks
2-3 tablespoons rosemary
3 tablespoons olive oil
1 teaspoon Kosher salt

In a large bowl, toss the vegetables and apples with rosemary, olive oil and salt.  Roast in a 375F oven until lightly golden.  Stir about 20 minutes in.  The total time is around 40 minutes.  More time if you have a lot of vegetables.

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