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Garden Recipes

Category

Mains - Side Dish

yum.. smells good!

ROASTED AUTUMN VEGETABLES POTATOES & SQUASH

Prep Time:

Cook Time:

15 Minutes

30 Minutes

Serves:

6 Servings

Level:

Beginner

About the Recipe

A hearty heart warming Autumn delight

Recipe Card No.

36

Credits: Image credits acknowledged Creative Common  license where known

Ingredients

   Based on single portion   

  • 1 pound small red-skinned potatoes, quartered, or whole creamer potatoes

  • 2 cups peeled butternut squash, cut into 1/2-inch dice

  • 2 large carrots, peeled and cut into 1/2-inch-thick diagonal slices

  • 2 parsnips, peeled and cut into 1/2-inch-thick diagonal slices

  • 3 tablespoons olive oil

  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

  • 2 cloves garlic, minced

  • salt and freshly ground black pepper, to taste

  • 2 to 3 cups packed kale, rinsed and chopped


Garden Recipe
Garden Recipe
Garden Recipe

Preparation

Step 1

    Preheat the oven to 450 °F (230°C). Lightly oil two large, rimmed baking sheets.


Step 2

    Combine the vegetables (except kale), olive oil, rosemary, garlic, salt, and pepper, in a large bowl and toss by hand to coat.


Step 3

    Spread the mixture evenly onto the baking sheets and bake for 15 minutes on separate oven racks. After 15 minutes, add the kale and stir the vegetables with a spatula and return to the oven, switching the rack position of the sheets. Bake for 15 minutes more, or until the vegetables are tender and browned.


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Note - CAUTION the heated mixtures cooking pans will be super HOT, please take care.


Enjoy!


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Recipe courtesy of Eats Cookbook at The Old Farmer’s Almanac.



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