Roasted Fall Vegetables

Our weather in California has been so beautiful lately that it has not quite seemed like fall yet, so thankfully all the glorious colors of the turning trees keeps reminding us of this wonderful season. Our family (or at least most of us) adores these roasted vegetables-all it takes is a quick chop and toss of all these fall-colored veggies into a pan and roast until perfection to enjoy.

Roasted Fall Vegetables

2 sweet potatoes, cut into cubes
1 pound brussel sprouts, bottoms cut off and cut in half
8 ounces cremini mushrooms, cut in half
1/2 red onion, cut into smallish pieces
2 tablespoons extra virgin olive oil
seasoned salt

Place all the cut vegetables in baking dish and drizzle with olive oil and sprinkle with seasoned salt. Bake at 425° for 30-35 minutes until cooked through and a little browned on the edges. Enjoy with a bowl of polenta for a tasty vegetarian dinner or alongside steak or grilled chicken. Enjoy!

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