Recipe: <!-- -->Roasted Fall Vegetables<!-- -->
A gorgeous blend of color and flavor, this roasted veggie side dish is sure to be a star at any seasonal feast.
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Paper towel
- Kitchen towel
- Cutting board
- Baking dish
- Serving platter
- Serving bowl
Ingredients
- 1 medium yellow beet (about 1/2 pound)
- 1 medium red beet (about 1/2 pound)
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 medium sweet potatoes (about 1 pound), peeled and cut in 1-inch cubes
- 3 medium red potatoes (about 1 pound), unpeeled, cut into wedges
- 1 medium red onion, cut into wedges
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
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