Roasted Fall Veggies. Learn How To Make Delicious Vegetable Meals with Swanson®. Perfect for A Quick & Delicious Meal. These vegetables are soo good, all by themselves or with the ricotta and roasted fall vegetable pizza.

Below find a simple and satisfying recipe to get a serving of of veggies into your day. The Autumn Side You Won't Want to Stop Making: Roasted Fall Vegetables. Do you ever find yourself struggling to come up with a new side dish to shake things up a little bit at dinnertime? You can have Roasted Fall Veggies using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Roasted Fall Veggies

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

Pour over vegetables; toss to coat. Roasted Fall Vegetables - a cornucopia of autumn colors … easy to make and always delicious! These roasted veggies are so simple… cut up carrots, butternut squash, shallots, baby potatoes, parsnips, whole garlic cloves, fresh chopped rosemary all tossed in olive oil and roasted to perfection. Reviews for: Photos of Roasted Fall Vegetables.

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.)..

Butternut Squash - ½ lb, peeled and cubed. I didn't have any winter squash, but I added baby carrots & sliced zucchini. One thing I did different, I put the root vegetables (onion, potatoes & carrots) in one bowl & the more delicate vegetables (peppers & zucchini) in another bowl, they I divided the oil/vinegar/herb mixture between the two bowls. Be sure to check the veggies as they cook, and just keep going until they're nice and lovely with dark bits around the edges. If you're craving roasted vegetables but don't have a favorite in mind, try a basic roasted veggies recipe.