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Roasted Fall Vegetables

Roasted Fall Vegetables

  • Author: colorfulrecipes.com
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 6-8 1x

Ingredients

Scale
  • 1 large, peeled and cubed – Sweet Potato
  • 1/2 lb. peeled and cubed – Butternut Squash
  • 10, sliced in half – Baby Potatoes
  • 1/2 lb. – Green Beans
  • 3 small-medium, peeled and halved – Carrots
  • 8 oz package – Baby Bella Mushrooms
  • 1/2, cut into wedges – Red Onion
  • 1 head, peeled – Garlic
  • 2 tbsp. – Extra Virgin Olive Oil
  • 2 tbsp. – Balsamic Vinegar
  • 2 tbsp – Italian Seasoning
  • Fresh Thyme – to taste.
  • 2 tsp, or to taste – Salt
  • Freshly Cracked Pepper – to taste.

Instructions

  1. Preheat oven to 425 degrees F.
  2. Place all ingredients on a large baking sheet.
  3. Toss well to coat all the veggies with the oil, vinegar and spices.
  4. Bake for 45-50 minutes or until fork tender (but still crisp, not mushy).

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