Harvest Vegetable Medley Recipes

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HARVEST VEGETABLE MEDLEY



Harvest Vegetable Medley image

This recipe is from Vegetarian Times. Roasting vegetables with whole garlic cloves makes this main dish extra-flavorful. For a leftover treat, spread veggies on bread, top with cheese and broil in the oven.

Provided by Eat Your Vegetables

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 lb Brussels sprout, trimmed
1 butternut squash, halved and cut into chunks (1 1/2 lbs)
1 head cauliflower, cut into 2 inch florets (1 lb)
1 lb fingerling potato, halved
4 leeks, trimmed and quartered lengthwise (white part only)
1/2 lb baby carrots
1/2 lb baby parsnip, peeled and trimmed
24 garlic cloves, peeled and halved (2 heads)
3 garlic cloves, minced (1 T)
4 tablespoons olive oil
1 tablespoon fresh sage, chopped
24 fresh sage leaves
1 tablespoon fresh rosemary, chopped
2 small red bell peppers, quartered

Steps:

  • Adjust oven rack to lowest position. Preheat oven to 450.
  • Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.
  • Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 T olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper and spread into single layer.
  • Roast 25 minutes, tossing vegetables twice.
  • Add bell pappers, Brussels sprouts, minced garlic and ramaining 1 T oil.
  • Roast 15 minutes more, or until vegetables are browned on edges and ender. Season with salt and pepper.

Nutrition Facts : Calories 281.8, Fat 7.8, SaturatedFat 1.2, Sodium 85.3, Carbohydrate 51.6, Fiber 10.9, Sugar 11.5, Protein 7.3

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