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Roasted Veggies

Roasted Fall Veggies

Getting Ready to Put the Veggies in the Oven

I love the season of Fall: the cooler weather, the changing colors of the trees and especially Fall Dishes – soups, stews and and any recipe that uses the produce of the season.

These roasted veggies are heavenly. And so simple to make. When I make these at home, I add sweet potatoes or red potatoes.

At the retreat, this is part of our Friday dinner – served with Lemon Rosemary Roast Chicken, Mashed Sweet Potatoes and of course our Homemade Rustic Rosemary Bread.

  • Ingredients
    • 10 carrots cut into coins
    • 1 container baby portabello mushrooms, quartered
    • 2 Yellow Onions, chopped
    • 1 large butternut squash, cubed
    • 5 Cloves garlic, pressed
    • 2 Tbsp olive oil
    • 5 rosemary sprigs
    • 1 tsp salt and pepper
  • Instructions
    • Preheat oven to 450.
    • Wash and chop veggies.
    • Place all veggies on roasting pan.
    • Leave rosemary stalk intact and place in pan.
    • Drizzle with olive oil, salt and pepper.
    • Mix well.
    • Roast at 450 for 30 (check for doneness) to 40 minutes.
    • Stir halfway through,
    • After roasting, remove rosemary stalks, but leave rosemary leaves.
    • Sprinkle with a bit of balsamic vinegar to enhance the flavor.

These are a nice addition to your Thanksgiving meal. But also easy enough to make on a weeknight. They reheat well, so don’t be afraid to make too much! Enjoy!