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Before you jump to Roasted Fall Veggies recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.
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We hope you got insight from reading it, now let’s go back to roasted fall veggies recipe. You can cook roasted fall veggies using 9 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Roasted Fall Veggies:
- You need Fall and winter veggies
- Use Brussel Sprouts
- You need sweet potatoes
- Provide Sliced Parsnips
- Take onion, chopped
- Get Eggplant
- Use olive oil
- Provide salt
- Prepare Fresh ground pepper
Steps to make Roasted Fall Veggies:
- Preheat oven to 400° F
- Line a sheet pan with parchment paper or aluminum foil.
- Wash, peel, and chop veggies to a uniform size.
- 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.)
- Place in preheated oven for twenty minutes.
- After 20 minutes, toss veggies and rotate sheet pan.
- 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)).
- 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.).
With Parsnips, Carrots, Onions, & Potatoes. Roasting veggies intensifies the flavor, this is a veggie combination that goes well together and seems to all get roasted at the same time, you can also add in potatoes and/or fennel bulb, but remember if. While the veggies are roasting, saute one large chopped onion in a large soup pot until softened and lightly browned. Scoop the eggplant flesh out of the skin and add it to the pot. Season with salt and pepper and toss to coat.
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