Recipe by MissyDi
"I wanted a vegetable medley good for the fall. I took 3 recipes and changed them up to the following recipe. This recipe is good when reheated in the microwave, or I have frozen some and used later."
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olive oil cooking spray
butternut squash - peeled, seeded, and cut into 1-inch pieces
sweet potato, peeled and cut into 1-inch cubes
1 (10 ounce) package
frozen Brussels sprouts, thawed and halved
onion, halved and thickly sliced
parsnip, peeled and sliced
carrots, cut into large chunks
olive oil, or as needed
ground black pepper to taste
It a lot of work, but worth it. Since I made this dish for thanksgiving I added sage as well and it tasted fantastick!
It's not fair for me to review this because I didn't follow the recipe exactly. I was rushing to get this put together so I drizzled balsamic over the veggies as well as smoked paprika.
I love rosemary and thyme and know it would have been delicious had I used them.
The veggie combination went very well together.
I would recommend fresh brussels sprouts instead of frozen.
It takes some time and effort to chop all of the ingredients. Slightly microwaving some items helps with the cutting. In the end, the result was a very tasty side. Everyone loved it. The base recipe makes a lot, so adjust as needed.
Good quality dishes are going to be more work. Thats why they are good - like this recipe! Unless you like tasting frozen, boxed, canned, or packaged! I applaud the effort a mature cook uses in her kitchen! Your recipe, MissyDi, is perfect and easy for us that are newer at roasting veggies. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Seasoned Roasted Root Vegetables
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 28
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