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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