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And just like that, it was Autumn ………
….. and just to confirm it, SWEDE and PARSNIP are here from Tassie
And just like that, it was Autumn ………
….. and just to confirm it, SWEDE and PARSNIP are here from Tassie
Roasted Autumn Vegetables with Savory Herbs

Roasted Autumn Vegetables with Savory Herbs

2 red beets, cut into bite sized pieces (2 cups measured after cutting)
1 butternut squash, cut into bite sized pieces (3 cups measured after cutting)
1 fennel bulb, thin sliced (2 cups measured after slicing)
½ red onion, thin sliced, about 1 1/2 cups
2 garlic cloves, minced
2 tsp Herbs de Provence
½ tsp salt divided
1 Tbsp extra virgin olive oil, divided

Preheat oven to 425 degrees. Line a large rimmed baking pan with parchment paper or silpat mat.

Place butternut squash in a bowl, toss ½ tblsp olive oil and 1 tsp herbs de provence and ¼ salt. Place on the prepared pan. Place your thinly sliced fennel and onion next to the squash in the pan. Place chopped beets in a bowl, toss with remaining olive oil, herbs de provence and salt. Pro tip: Toss your squash first in the bowl, then beets or your squash will be stained pink. Transfer beets to the prepared pan.

Roast for 50-60 minutes until tender. Stir halfway through. Serve atop kale or hearty salad greens with sliced avocado. Add in optional walnuts, almonds or roasted chickpeas.

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