An exquisite dish of roasted winter vegetables, flavored with seasonings. It’s a great side dish for beef, as well as pork and poultry.
Original recipe makes 8 servings
Ingredients
1 large butternut squash – peeled, seeded, and cut into 1-inch pieces
1 large delicata squash – peeled, seeded, and cut into 1-inch pieces
3 sweet potatoes, peeled and cut into 1-inch pieces
1 (2 pound) rutabaga, peeled and cut into 1-inch pieces
2 red potatoes, peeled and cut into 1-inch pieces
2 carrots, sliced
1 large onion, sliced
2 tablespoons dried rosemary
2 tablespoons dried thyme
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
6 dried bay leaves
1 dash lemon juice
1 dash red wine vinegar
1 pinch salt
1 pinch ground black pepper
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PREP
45 mins
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COOK
1 hr 30 mins
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READY IN
2 hrs 15 mins
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash, delicata squash, sweet potato, rutabaga, and red potato pieces, carrots, and onion in a large roasting pan. Mix rosemary, thyme, and oregano in a small bowl.
- Drizzle olive oil over the vegetables and sprinkle with herb mixture; toss to coat vegetables with oil and herbs. Scatter bay leaves over vegetables and drizzle lemon juice and red wine vinegar over the top.
- Roast in the preheated oven until vegetables are tender, about 1 hour and 30 minutes, stirring every 30 minutes. Season with salt and black pepper.
Nutrition
Calories: 297 kcal
Carbohydrates: 64.7 g
Cholesterol: 0 mg
Fat: 4.2 g
Fiber: 12.4 g
Protein: 6 g
Sodium: 152 mg