Easy Recipe: Yummy Roasted Fall Veggies

Roasted Fall Veggies.

You can have Roasted Fall Veggies using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Roasted Fall Veggies

1. It’s of Fall and winter veggies.
2. Prepare 2 cup of Brussel Sprouts.
3. You need 1 cup of sweet potatoes.
4. It’s 1 cup of Sliced Parsnips.
5. It’s 1 medium of onion, chopped.
6. You need 1 small of Eggplant.
7. You need 2 tbsp of olive oil.
8. It’s 1 tsp of salt.
9. Prepare of Fresh ground pepper.

Roasted Fall Veggies instructions

1. Preheat oven to 400° F.
2. Line a sheet pan with parchment paper or aluminum foil..
3. Wash, peel, and chop veggies to a uniform size..
4. Put on sheet pan, and add Olive oil, salt, and pepper. Toss to coat. (You could add your favorite herbs or additional spices here if you like, but I use the left over veggies for so many different recipes through the week that I like to have a blank slate.).
5. Place in preheated oven for twenty minutes..
6. After 20 minutes, toss veggies and rotate sheet pan..
7. Place back in oven for 10 more minutes, or until desired doneness. I like mine a little on the crispy/caramelized side. (Watch closely after first 20 minutes as they can burn quickly. I know from experience(s))..
8. Remove from oven and enjoy. The possibilities are endless! They are great served as a side with roasted chicken, you could toss with your favorite vinaigrette for a roasted veggie salad that can be served warm or cold, use as a pizza topping, add to warmed chicken or veg stock and puree for a wonderful roasted vegetable soup (I like to add a little cream at the end to make it extra yummy and luxurious.), or make them the star ingredient of your next Panini by using your favorite bread (I like Rosemary Focaccia.), provolone cheese, and your favorite spread (I use a delish sundried tomato spread.)..