Monday, October 28, 2013

Roasted Autumn Vegetables

Roasted Autumn Vegetables
10-12 servings

1 bag of baby new potatoes, quartered
1 bag of carrots, peeled and sliced into sticks
1 bag of parsnips, peeled and sliced into circles
2 turnips, peeled, cut in half and sliced
1 butternut squash, peeled and cubed
1 white onion, cut in half and sliced
1 purple onion, cut in half and sliced
3 tablespoons oil
juice of one lemon
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Combine prepared vegetables in a large bowl.  Toss with oil.  Spread vegetables onto two baking sheets lined with parchment paper.  Squeeze lemon juice and sprinkle seasonings over all.  Bake at 450° for 50 - 60  minutes or until veggies are browned and tender.  Enjoy!

Oh my stars was this yummy!  A perfect fall side dish or a meal in itself.  
I could have eaten a whole pan by myself. :-)