Recipe by Snowbunny
"An exquisite dish of roasted winter vegetables, flavored with seasonings. It's a great side dish for beef, as well as pork and poultry."
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butternut squash - peeled, seeded, and cut into 1-inch pieces
delicata squash - peeled, seeded, and cut into 1-inch pieces
sweet potatoes, peeled and cut into 1-inch pieces
1 (2 pound)
rutabaga, peeled and cut into 1-inch pieces
red potatoes, peeled and cut into 1-inch pieces
extra-virgin olive oil
dried bay leaves
red wine vinegar
ground black pepper
This was great! I used a mixture of 2 delicata squash, a potato, an onion, and lots of orange, purple and yellow carrots. The seasoning is really tasty - although I did use half of the amount of spices called for. Mine was ready in a little under an hour. This would make a really great holiday side dish.
I substituted the veggies I had on hand-squash, zucchini, red onion, mushrooms, but then seasoned as per the recipe-they were a great addition to the meal-thanks for sharing.
I made it last night using the squashes and other vegetables I had. I think it's always tastier to use fresh herbs, which when using you need to use 3 times as much as dried, and it was great. I roasted it for 40 minutes in a 375 degree convection oven on two 1/2 sheet pans. This morning I picked out the potatoes to slice and fry to eat with eggs. Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Christmas Roasted Vegetables
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 38
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