FBD

A Cornucopia of Fall Vegetables

A country inn recipe for A Cornucopia of Fall Vegetables.

OtherOtherEasy45 minBy Northstar

Ingredients

Servings
4
  • 8 potatoes, quartered
  • 2 onions, cut into wedges
  • 6 cloves garlic, crushed
  • 1/4 cup olive oil
  • 1/4 tsp. thyme
  • 1/4 tsp. rosemary
  • 1 medium butternut squash, peeled, cut into 3/4 inch cubes
  • 1 red pepper, cut into 3/4 inch chunks
  • chopped fresh parsley to garnish

Instructions

  1. 1

    Preheat oven to 375F.

  2. 2

    In roasting pan, toss potatoes, onions and garlic with 3 tablespoons olive oil.

  3. 3

    Sprinkle with thyme and rosemary.

  4. 4

    Roast uncovered for 35 minutes, turning once.

  5. 5

    Toss squash and pepper with remaining oil.

  6. 6

    Add to pan.

  7. 7

    Continue roasting for 20 minutes or until vegetables are tender.

  8. 8

    To serve, garnish with parsley.

Tags

americancountry-cookingother