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Garden Recipes
About the Recipe
A hearty heart warming Autumn delight
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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




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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