Roasted Fall Vegetable Platter

Serves 6, 6-8 oz per serving 

Adapted from TasteandSee.Com

1 pound peeled , diced carrots

1 pound peeled parsnips, cut into 1 inch wide by 2 inch pieces

1 1/2 pounds multicolor baby potatoes, cut in half if larger size

1 small butternut squash, skin removed and cut into 2-3 inch pieces (or 1 package of peeled, cut up squash)

5 shallots, outer skin removed, cut length wise

1 head of garlic, skin removed, and cloves separated

3 Tablespoons olive oil

1 1/2 teaspoon Pepper

2 Tablespoons chopped fresh rosemary thyme

  1. Preheat the oven to 425°.  Line a large baking sheet with parchment paper.
  2. Place all the vegetables in a large mixing bowl, add the oil, pepper, rosemary and toss to coat.  Arrange the mixture in a single layer on the baking sheet. 
  3. Bake at 425° for 30-40 minutes or until all vegetables are tender and lightly browned.
  4. Transfer roasted vegetables to a large serving platter and serve warm.

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