Roasted Seasonal Harvest Vegetables
A perfect vegetarian dinner for a cool fall night.
-Courtesy of North Bay Farmers Market Cookbook, by Brigitte Moran with Amelia Spilger (Gibbs-Smith, 2009)
Makes 4 Servings
3 tablespoons olive oil
6 cloves garlic, sliced
3 cups 1-inch chunks butternut squash
10 ounces Brussels sprouts, trimmed and halved lengthwise
8 ounces fresh shiitake mushrooms, stemmed and thickly sliced
2 large red apples, unpeeled and cut into 1-inch chunks
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 teaspoon minced rosemary
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
1. Preheat oven to 400 degrees F.
2. In a large roasting pan, combine the oil and garlic. Heat for 3 minutes in oven. Add the squash, Brussels sprouts, mushrooms, apples, tomatoes, rosemary, and salt; toss.
3. Roast for 35 minutes, or until the vegetables are tender, tossing every 10 minutes. Sprinkle the Parmesan over the vegetables and roast for 5 minutes more.
4. Have fun with this dish and try all sorts of seasoning combinations based on what you like.
Check out this large roasting pan from cutleryandmore.com.
Browse through more delicious fall recipes in BettyConfidential’s Recipe File.