{
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  "schemaVersion": 1,
  "id": "cr-2584",
  "slug": "roasted-fall-vegetables",
  "path": "/roasted-fall-vegetables/",
  "status": "published",
  "locked": true,
  "title": "Roasted Fall Vegetables",
  "description": "This Roasted Fall Vegetables side dish is bursting with autumn colors and flavors: sweet potato, butternut squash, mushrooms and roasted garlic tossed in balsamic and herbs. Perfect for Thanksgiving!",
  "seo": {
    "metaTitle": null,
    "metaDescription": "Roasted Fall Vegetables with butternut squash, sweet potato, mushrooms and roasted garlic in balsamic and herbs. An easy Thanksgiving side dish.",
    "focusKeyword": null
  },
  "datePublished": "2016-10-12T04:13:43Z",
  "dateModified": "2020-10-18T02:41:59Z",
  "author": "colorful-recipes",
  "image": {
    "src": "2016/10/roasted_fall_vegetables-3.jpg",
    "alt": "Roasted fall vegetables with carrots, green beans, butternut squash and mushrooms on a baking sheet"
  },
  "gallery": [],
  "video": null,
  "yield": {
    "servings": 6,
    "text": "6-8"
  },
  "times": {
    "prepMinutes": 10,
    "cookMinutes": 50,
    "additionalMinutes": null,
    "totalMinutes": 60
  },
  "taxonomy": {
    "course": [
      "side"
    ],
    "cuisine": [
      "Italian",
      "Asian"
    ],
    "method": [
      "oven"
    ],
    "diets": [
      "vegetarian",
      "vegan"
    ],
    "goals": [
      "plant-powered"
    ],
    "mainIngredients": [
      "sweet potato",
      "mushroom"
    ],
    "keywords": [],
    "legacyCategories": [
      "Recipes",
      "Side Dish Recipes",
      "Vegan Recipes",
      "Vegetarian Recipes"
    ],
    "legacyTags": [
      "Balsamic Vinegar",
      "Fall",
      "Vegetables"
    ],
    "reviewed": false
  },
  "ingredientGroups": [
    {
      "title": null,
      "items": [
        {
          "text": "1 large sweet potato, peeled and cubed",
          "qty": 1,
          "qtyMax": null,
          "unit": "large",
          "item": "sweet potato",
          "note": "peeled and cubed",
          "optional": false
        },
        {
          "text": "1/2 lb butternut squash, peeled and cubed",
          "qty": 0.5,
          "qtyMax": null,
          "unit": "lb",
          "item": "butternut squash",
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          "optional": false
        },
        {
          "text": "10 baby potatoes, sliced in half",
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          "item": "baby potatoes",
          "note": "sliced in half",
          "optional": false
        },
        {
          "text": "1/2 lb green beans",
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          "item": "green beans",
          "note": null,
          "optional": false
        },
        {
          "text": "3 small-medium carrots, peeled and halved",
          "qty": 3,
          "qtyMax": null,
          "unit": null,
          "item": "small-medium carrots",
          "note": "peeled and halved",
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        },
        {
          "text": "8 oz package baby bella mushrooms",
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        {
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          "item": "red onion",
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        {
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          "unit": "head",
          "item": "garlic",
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        {
          "text": "2 tbsp extra virgin olive oil",
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          "qtyMax": null,
          "unit": "tbsp",
          "item": "extra virgin olive oil",
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        {
          "text": "2 tbsp balsamic vinegar",
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        {
          "text": "2 tbsp Italian seasoning",
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        {
          "text": "Fresh thyme, to taste",
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          "item": "Fresh thyme",
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        {
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          "item": "salt, or to taste",
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          "text": "Freshly cracked pepper, to taste",
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          "item": "Freshly cracked pepper",
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      "steps": [
        {
          "text": "Preheat the oven to 425°F.",
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        },
        {
          "text": "Place all the ingredients on a large baking sheet.",
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        {
          "text": "Toss well to coat all the veggies with the oil, vinegar and spices.",
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  "nutrition": null,
  "rating": {
    "value": 5,
    "count": 2,
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  "url": "https://colorfulrecipes.com/roasted-fall-vegetables/",
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  "ingredientCount": 14,
  "hasComments": 12,
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    "name": "Roasted Fall Vegetables",
    "description": "Roasted Fall Vegetables with butternut squash, sweet potato, mushrooms and roasted garlic in balsamic and herbs. An easy Thanksgiving side dish.",
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    "author": {
      "@id": "https://colorfulrecipes.com/about/#christine"
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    "publisher": {
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    },
    "datePublished": "2016-10-12T04:13:43Z",
    "dateModified": "2020-10-18T02:41:59Z",
    "prepTime": "PT10M",
    "cookTime": "PT50M",
    "totalTime": "PT1H",
    "recipeYield": [
      "6",
      "6-8 servings"
    ],
    "recipeCategory": [
      "Side Dish"
    ],
    "recipeCuisine": [
      "Italian",
      "Asian"
    ],
    "cookingMethod": "oven",
    "keywords": "plant powered, sweet potato, mushroom",
    "recipeIngredient": [
      "1 large sweet potato, peeled and cubed",
      "1/2 lb butternut squash, peeled and cubed",
      "10 baby potatoes, sliced in half",
      "1/2 lb green beans",
      "3 small-medium carrots, peeled and halved",
      "8 oz package baby bella mushrooms",
      "1/2 red onion, cut into wedges",
      "1 head garlic, peeled",
      "2 tbsp extra virgin olive oil",
      "2 tbsp balsamic vinegar",
      "2 tbsp Italian seasoning",
      "Fresh thyme, to taste",
      "2 tsp salt, or to taste",
      "Freshly cracked pepper, to taste"
    ],
    "recipeInstructions": [
      {
        "@type": "HowToStep",
        "text": "Preheat the oven to 425°F.",
        "url": "https://colorfulrecipes.com/roasted-fall-vegetables/#step-main-1"
      },
      {
        "@type": "HowToStep",
        "text": "Place all the ingredients on a large baking sheet.",
        "url": "https://colorfulrecipes.com/roasted-fall-vegetables/#step-main-2"
      },
      {
        "@type": "HowToStep",
        "text": "Toss well to coat all the veggies with the oil, vinegar and spices.",
        "url": "https://colorfulrecipes.com/roasted-fall-vegetables/#step-main-3"
      },
      {
        "@type": "HowToStep",
        "text": "Bake for 45-50 minutes, or until fork-tender (but still crisp, not mushy).",
        "url": "https://colorfulrecipes.com/roasted-fall-vegetables/#step-main-4"
      }
    ],
    "aggregateRating": {
      "@type": "AggregateRating",
      "ratingValue": 5,
      "ratingCount": 2,
      "bestRating": 5,
      "worstRating": 1
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    "inLanguage": "en-US",
    "review": [
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Deanna Foote"
        },
        "datePublished": "2020-04-22",
        "reviewRating": {
          "@type": "Rating",
          "ratingValue": 5,
          "bestRating": 5
        },
        "reviewBody": "This recipe is delicious! I’ve made it several times especially when feeding a crowd. I love how colorful it is and feel good about serving it to my family. The only change I make is to leave out the butternut squash and double the sweet potatoes, just because it’s cheaper. Thank you for the wonderful recipe."
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Deanna Foote"
        },
        "datePublished": "2018-11-20",
        "reviewRating": {
          "@type": "Rating",
          "ratingValue": 5,
          "bestRating": 5
        },
        "reviewBody": "I’ve made this several times and will prepare it for Thanksgiving. It is so pretty and colorful. I’ve made it in a foil pan on the grill and in my roaster oven as well as the regular oven, making it very versatile as well. The only change I make is to omit the squash and increase the sweet potato, which just makes it cheaper and easier to prepare. Thanks for the great recipe!"
      }
    ],
    "commentCount": 12
  }
}