Roasted Root Vegetables

The final dish I brought to brunch on Sunday was a simple pan of oven roasted root vegetables.   It couldn’t have been simpler to prepare.  I used acorn squash, sweet potatoes, white potatoes, onions, carrots, and parsnips.   I tossed all them with a bit of olive oil, salt and pepper.  I added a few springs of thyme from the garden and put them on a sheet pan and roasted them in the oven at 375 degrees for approximately 40 minutes.

blog post 11.9.14 012 roasted veggies

They turned out delicious!  What an easy side dish and it was also vegan and gluten-free.  It went perfectly with the frittata’s that Patti cooked up for us.  The colors were beautiful, so many different shades of white and orange, kinda makes me happy that fall has arrived, OK, maybe not happy, but more optimistic!  One note, I used whole springs of thyme, no need to pull the leaves off, they fall off while cooking, you only need to discard the stems and toss the vegetables to evenly distribute the herb before serving.  It is the same trick I use when roasting tomatoes in the summer.  Happy Autumn Sunday!

P.S. – don’t forget to save the seeds from the butternut and acorn squash, you can roast them off for a nice, healthy, crunchy snack!

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