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Roasted Autumn Vegetables

  Red potatoes 1 1⁄2 Pound (Small)
  Shallots 1 Pound, peeled and trimmed
  Olive oil 5 Tablespoon
  Bay leaf 1
  Dried thyme 1⁄4 Teaspoon, crumbled
  Garlic 4 Clove (20 gm), crushed
  Butternut squash 2 Pound, peeled and cut into 3/4-inch pieces
  Thyme sprigs 1 Teaspoon (For Garnish)

In a bowl toss together the potatoes, quartered, the shallots, 4 tablespoons of the oil, the bay leaf, the thyme, the garlic, and salt and pepper to taste.
Spread the vegetables in a large oiled roasting pan and roast them in the middle of a preheated 375° F.oven, shaking the pan every 5 to 10 minutes, for 25 minutes.
In a bowl toss the squash with the remaining 1 tablespoon oil and salt and pepper to taste and add it to the pan.
Roast the vegetables, shaking the pan occasionally, for 10 to 20 minutes more, or until they are tender.
Discard the bay leaf and garnish the vegetables with the thyme sprigs.

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