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
Very, very nice recipe. The vinegar and lemon give this a nice tang, the diversity of the vegetable flavors are quite complementary to this. I added some salt-less seasoning instead of salt. Leftovers turned into a lovely and rustic soup. Thank you Snowbunny for you recipe.
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 was skeptical about using dried herbs but thought I'd give it a try since they're so much cheaper than fresh. I doubled the recipe for a large crowd but ended up using only half the amount of herbs, and it was still way too herby. The dish would have been inedible if I'd used the full amount. I found the texture of dried herbs in a dish with no liquid unpleasant.
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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