Oven Roasted Fall Vegetables
1 large Yellow Onion (clean, peel & slice lengthwise into 6 wedges leaving root end intact)
2 medium Russet Potatoes (clean & slice in half lengthwise, slice each half into ½ inch slices)
2 medium Turnips (clean, peel & slice into 6 wedges each)
2 large Carrots (clean & slice into 3 inch lengths, half large ends lengthwise)
2 medium Parsnips (clean, peel & slice as you did the carrots)
1 medium Butternut Squash (clean, peel, slice in half, seed and slice into 3x1 inch pieces)
2 medium Sweet Potatoes (clean & slice in half lengthwise, slice each half into ½ inch slices)
5 – 10 cloves Fresh Garlic (remove skins and crush)
1/3 cup Extra Virgin Olive Oil
½ tbsp. Kosher Salt
1 tsp. Black Pepper
3 sprigs Fresh Rosemary (strip sprigs so the rosemary can be sprinkled on)
Put all the vegetables except sweet potatoes in a large bowl. Add the oil, salt and pepper to bowl and mix by hand to coat. Spread the vegetable mixture onto a large rimmed baking sheet (use two if needed) and sprinkle with rosemary. Place cooking sheet(s) in a pre-heated 400 degree over and bake for 15 minutes. Stir gently so vegetables don't stick and add the sweet potatoes. Continue roasting vegetables remembering to stir about every 15 minutes. Roast for about 1 hour or until vegetables are browned and tender. Place roasted vegetables on a platter(s), season as needed with salt & pepper and serve.
Note: I suggest that you try the recipe this way the first time. Then change the mix to meet your taste desires.
Note: You can also adjust the seasoning. You might want to add some thyme to the rosemary. You might want different herbs entirely. Remember you want it to taste good for you and the others at the table.
Ideas for Future Efforts