Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, roasted harvest veggies. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Roasted Harvest Veggies is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Roasted Harvest Veggies is something which I’ve loved my entire life. They’re nice and they look wonderful.
Roasted Harvest Vegetables are made with carrots, sweet potatoes, brussels sprouts and baby potatoes. Easy to customize and the perfect side dish for fall! Pin for later HERE and follow my recipe boards for more delicious ideas.
To begin with this recipe, we have to prepare a few ingredients. You can cook roasted harvest veggies using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Roasted Harvest Veggies:
- Prepare 2 bushels fresh asparagus
- Get 3 large zucchini
- Take 2 packs sliced mushrooms
- Make ready 2 onions, sliced
- Make ready Black pepper
- Prepare Seasoned Salt
- Get Olive oil
- Get Balsamic vinegar
Drizzle remaining oil over the veggies. Prepare vegetables: Cut an assortment of mixed vegetables into bite size pieces. Seasoning: For the roasted vegetables seasoning, we use olive oil, Italian herbs and salt and pepper. Combine sliced sweet potato and unpeeled garlic cloves in mixing bowl.
Steps to make Roasted Harvest Veggies:
- Prepare your veggies by rinsing in cold water your asparagus, zucchini, mushrooms and onions……
- Cut off the woody part of your asparagus, cut into pieces,then peel and slice zucchini into chunks……
- Place all cleaned veggies into a large baking pan……..
- Sprinkle over veggies your black pepper and seasoned salt…….
- Now drizzles over veggies your olive oil and balsamic vinegar…….
- Gently stir veggies with a large spoon until all veggies are completely coated……
- Place veggies in a preheated 450 degree oven, uncovered, and bake for 20 minutes, or until veggies are tender, stirring veggies once……..
- Remove veggies from oven and serve with my Easy Baked Paprika Chicken and enjoy 😉!!!
Pour olive oil, maple syrup, salt, and pepper over veggies. Fast, easy, HEALTHY, and a great recipe to try as a meatless main or as a satisfying plant-based lunch!! So much FLAVOR in the veggies from the spices and the chickpeas turn crispy!! Obvious choices are root veg like carrots, potatoes, and parsnips. But crucifers like Brussels sprouts, broccoli, and cauliflower roast well, too.
So that’s going to wrap it up with this exceptional food roasted harvest veggies recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
