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Roasted Fall Vegetables

By The Canadian Living Test Kitchen

Tested till perfect

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Roasted Fall Vegetables

Roasted Fall Vegetables
Photography by Matthew Kimura

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 109
pro 2 g
total fat 4 g
sat. fat 1 g
carb 19 g
fibre 3 g
chol 0 mg
sodium 203 mg
% RDI: -
calcium 4
iron 8
vit A 48
vit C 15
folate 33

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Ingredients

  • 1/2 acorn squash
  • 2 carrots
  • 2 parsnips
  • 12 oz red beets, trimmed (about 3)
  • 12 oz golden beets, trimmed (about 3)
  • 8 shallots or small onion
  • 3 sprigs rosemary, (or 1 tsp/5 mL dried)
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Preparation

Cut squash into 4 wedges; cut each lengthwise into thirds. Place in large bowl.

Peel carrots, parsnips and beets. Cut carrots and parsnips into 1-inch (2.5 cm) pieces; cut beets into wedges. Add vegetables to bowl. Halve shallots; add to bowl. Add rosemary, oil, salt and pepper; toss to coat. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Spread on large rimmed baking sheet. Roast in 400°F (200°C) oven until tender and browned, about 1 hour.

Additional information :

If you can't find golden beets, use all red.

Tip: For easy cleanup, line baking sheet with foil or parchment paper.

Source : Canadian Living Magazine: November 2004; Best Recipes Ever, weekdays at 3pm on CBC TV

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