- 1 large butternut squash - peeled, seeded, and cut into 1-inch pieces
- 1 large delicata squash - peeled, seeded, and cut into 1-inch pieces
- 3 sweet potatoes, peeled and cut into 1-inch pieces
- 1 (2 pound) rutabaga, peeled and cut into 1-inch pieces
- 2 red potatoes, peeled and cut into 1-inch pieces
- 2 carrots, sliced
- 1 large onion, sliced
- 2 tablespoons dried rosemary
- 2 tablespoons dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons extra-virgin olive oil
- 6 dried bay leaves
- 1 dash lemon juice
- 1 dash red wine vinegar
- 1 pinch salt
- 1 pinch ground black pepper
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash, delicata squash, sweet potato, rutabaga, and red potato pieces, carrots, and onion in a large roasting pan. Mix rosemary, thyme, and oregano in a small bowl.
- Drizzle olive oil over the vegetables and sprinkle with herb mixture; toss to coat vegetables with oil and herbs. Scatter bay leaves over vegetables and drizzle lemon juice and red wine vinegar over the top.
- Roast in the preheated oven until vegetables are tender, about 1 hour and 30 minutes, stirring every 30 minutes. Season with salt and black pepper.
05/20/2018
recipepes.com
Christmas Roasted Vegetables, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
