Roasted Fall Vegetables With Fresh Herbs Recipe

Name: Roasted Fall Vegetables With Fresh Herbs Recipe
Ingredients: 289 grams potatoes (white or purple potatoes, unpeeled and halved, 10oz about 12 mini potatoes); 389 grams carrots (peeled and cut into 1" pieces, 14oz, 6 medium); 226 grams fennel (small bulb, trimmed and cut into 1" slices (about 8oz); 226 grams parsnips (peeled and cut into 1" pieces, 8oz, 2 medium); 1 onion (large red onion, cut into 8 wedges, about 340g/12oz); 226 grams squash (peeled and cut into 1" pieces, 1/2 small squash, about 8oz); 3 tablespoons olive oil; 1 teaspoon balsamic vinegar; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon minced fresh rosemary (or 1 teaspoon dried); 1 tablespoon minced fresh thyme (or 1 teaspoon dried)

www.recipezazz.com

Roasting brings out the best in veggies, making them naturally sweet and yummy! And this medley is full of colour. I usually buy the small bags of mixed

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Cooking tools:

Chef's knife
Cutting board
Mixing bowl
Whisk
Baking sheet
Oven

Ingredients

289 grams potatoes (white or purple potatoes, unpeeled and halved, 10oz about 12 mini potatoes)
389 grams carrots (peeled and cut into 1" pieces, 14oz, 6 medium)
226 grams fennel (small bulb, trimmed and cut into 1" slices (about 8oz)
226 grams parsnips (peeled and cut into 1" pieces, 8oz, 2 medium)
1 onion (large red onion, cut into 8 wedges, about 340g/12oz)
226 grams squash (peeled and cut into 1" pieces, 1/2 small squash, about 8oz)
3 tablespoons olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
1 tablespoon minced fresh thyme (or 1 teaspoon dried)