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NOURISHING

Healthy Autumn Fare

Root vegetables make the top of the list for healthy autumn fare. In addition to soups and stews, the list goes on for one-pan vegetables, drizzled with olive oil and dressed with herbs.

Roasted Root Vegetables

  • 1 pound medium carrots peeled and chopped into 1 ½” pieces

  • 1 pound sweet potatoes peeled and chopped into 1 ½” pieces

  • 1 pound parsnips peeled and chopped into 1 ½” pieces

  • 1 pound butternut squash peeled and chopped in to 1 ½” pieces

  • 1 red onion peeled and chopped into 1 ½” chunks

  • 3 tablespoons olive oil

  • 1 teaspoon Thyme Leaves

  • 1 teaspoon Dried Oregano

  • 1 teaspoon Dried Parsley

  • 1 teaspoon Garlic Powder

  • 1/2 teaspoon salt

  • 1/4-1/2 teaspoon pepper

  • 1/4 teaspoon Ground Cumin

ADD LATER:

  • 4 tablespoons balsamic vinegar divided

  • 1 tablespoon + 1 teaspoon pure maple syrup divided

  • 1/2 cup + 2 tablespoons freshly grated Parmesan divided

  • 1 tablespoon melted butter optional

 

INSTRUCTIONS

  1. Preheat oven to 425 degrees F. Line a 15 x 20 jelly roll pan with foil and spray with nonstick cooking spray.

  2. Add all of the vegetables to a large bowl followed by olive oil and all seasonings. Stir until evenly coated (I find it easiest to use my hands).

  3. Evenly divide the vegetables into two bowls (you can keep the bowl you just used). Add 3 tablespoons balsamic vinegar and 1 tablespoon maple syrup to the vegetables in one bowl. Stir to evenly coat. To the second bowl, stir in 1/2 cup freshly grated Parmesan. Stir to evenly combine.

  4. Spread vegetables onto prepared baking sheet in a single layer. Roast for 40-50 minutes, or until fork tender, removing the tray half way through cooking and stirring vegetables (keeping the two kinds of roasted vegetables separate).

  5. Remove roasted vegetables from the oven. Add 1 tablespoon balsamic vinegar and 1 teaspoon maple syrup to the Maple Balsamic Vegetables and stir to evenly coat.

  6. Drizzle one tablespoon melted butter over Parmesan Garlic Herb Vegetables and sprinkle with 2 tablespoons freshly grated Parmesan. Stir to evenly coat. Season with additional salt and pepper to taste. Serve warm.

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