Wednesday, September 30, 2009

Roasted Fall Vegetables

Roasted Fall VegetablesFall is here and nothing says fall like hearty roast vegetables. I love this combination of vegetables and yes culinarily speaking squash is a vegetable. Botanically it is not, but I am not a botanist, so I don't have to worry about that. The secret to the recipe is adding the veggies at the right time as they all take a different amount of time to cook.

The Recipe: Fall Roasted Vegetables

4 peeled and cubed beets (1/2 cubes)
1 butternut squash peeled and cut into 1 inch cubes(you could also use pumpkin)
3 medium sized sweet potatoes peeled and cut into 1/2 inch cubes
1 large onions diced
3 cloves of minced garlic
1/2 tsp freshly ground nutmeg
1/2 tsp of cloves
1/2 tsp cinnamon
4 tbsp butter
1 tbsp olive oil
1 tsp salt
2 tbsp brown sugar

Boil the beets in water on the stove top for about 20-30 minutes. Add the boiled beets, butternut squash, onions, garlic, spices, butter, oil and salt to a large casserole dish. Lightly toss the mixture and place is a 375 degree oven. Remove after 10 minutes and stir ensuring the vegetables are coated in oil. Continue cooking for another 20 minutes, stirring once more. Remove from oven and add the sweet potatoes and brown sugar, toss and place back in the oven for 25 minutes, stirring once more after 10 minutes. Enjoy!

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