Roasted Veggies
By
Morgan Geer
On
February 7, 2019
August 21, 2019
IN
-
Recipes

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.

Roasted Fall Veggies
  • 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!

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Morgan Geer

Morgan is passionate about creating menus and combining tastes and textures for the ultimate in deliciousness. She loves to treat our guests to special touches, including homemade whipped cream with our Blueberry Rosemary Scones and homemade birthday treats for guests celebrating with us.

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