Roasted Fall Vegetables

Roasted Fall Vegetables

On February 19, 2013, I posted a blog "Roasted Winter Vegetables". Well, this isn't just for fall. It can be modified to suit almost any season and still be wonderful. Here is our fall version.

Ingredients:

• 1 medium zucchini squash
• 1 medium parsnip
• 5 small red potatoes, quartered
• 2 leeks
• 1/2 lb. Brussels sprouts
• 10 garlic cloves, cut in half
• 8 shallot bulbs, sliced in 1/2 inch pieces
• 3 tbsp. olive oil
• sea salt (if you want - not really needed)
• black pepper

Directions:

1. Preheat oven to 400 degrees
2. Wash all veggies carefully and completely - leeks and Brussels sprouts can be tricky
3. Prepare turnips by peeling and cutting into 1 inch squares, cut squash into 1 inch squares
4. Cut potatoes into quarters
5. Cut off dark green and base of leeks and toss out, cut rest into 1/2 inch slices
6. Peel outer leaves of Brussels sprouts, cut each in half
7. Trim ends off garlic cloves and cut each clove in half
8. Add all ingredients in a large bowl and toss to coat everything with olive oil, salt and pepper
9. Place veggies on rimmed baking dish in a single layer
10. Roast for 30 minutes, flipping veggies over after 15 minutes