Roasted Fall Harvest Vegetables
Roasting is a great way to bring out the natural sweetness of vegetables. You can combine leftovers with chicken broth to make roasted vegetable soup.
Preparation time: 10 minutes
Cooking time: 35–40 minutes
INGREDIENTS | SERVES 4
- 1 butternut squash, peeled, cut into 1″ cubes
- 2 shallots, peeled and cut in half
- 4 carrots, peeled and cut julienne
- 2 zucchini, cut into 1″ pieces
- 2 tablespoons olive oil
- 1½ teaspoons dried oregano
- 1½ teaspoons dried basil
- Salt and pepper, to taste
Preheat oven to 400°F.
In a large bowl, toss the prepared vegetables (the squash, shallots, carrots, and zucchini) with the olive oil, oregano, basil, salt, and pepper.
Spray a large baking sheet with cooking spray. Lay the butternut squash and carrots out on the baking sheet, cut-side down, and add the shallots.
Roast for 20 minutes, stirring occasionally, then add the zucchini.
Roast the vegetables for another 15 to 20 minutes, stirring a few times, until the vegetables are tender and browning at the edges.