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

Prepare

• 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!