Mariss Roasted Fall Vegetables Food

ROASTED FALL VEGETABLES

Steps:

• Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

ROASTED FALL VEGETABLES

Steps:

• Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
• Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.

ROASTED FALL VEGETABLES

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally.

MARISS' ROASTED FALL VEGETABLES

Steps:

• Preheat oven to 400.
• Quarter, halve, and/or cut vegetables.
• Toss carrots and potatoes in garlic, olive oil, salt, and pepper. Let sit.
• Do the same with the brussel sprouts, squash, and onion separately.
• Roast carrots and potatoes for 10 minutes.
• Flip and add the remainder of vegetables. Roast for 35 minutes.
• Note: Timing may vary; it depends on how soft/crispy you want them.
• Garnish with fresh parsley.