Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, roasted fall veggies. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Roasted Fall Veggies is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Roasted Fall Veggies is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook roasted fall veggies using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Fall Veggies:

1. Prepare Fall and winter veggies
2. Prepare 2 cup Brussel Sprouts
3. Get 1 cup sweet potatoes
4. Take 1 cup Sliced Parsnips
5. Get 1 medium onion, chopped
6. Prepare 1 small Eggplant
7. Make ready 2 tbsp olive oil
8. Prepare 1 tsp salt
9. Take Fresh ground pepper

Instructions to make Roasted Fall Veggies:

1. Preheat oven to 400° F
2. Line a sheet pan with parchment paper or aluminum foil.
3. Wash, peel, and chop veggies to a uniform size.
4. Put on sheet pan, and add Olive oil, salt, and pepper. Toss to coat. (You could add your favorite herbs or additional spices here if you like, but I use the left over veggies for so many different recipes through the week that I like to have a blank slate.)
5. Place in preheated oven for twenty minutes.
6. After 20 minutes, toss veggies and rotate sheet pan.
7. Place back in oven for 10 more minutes, or until desired doneness. I like mine a little on the crispy/caramelized side. (Watch closely after first 20 minutes as they can burn quickly. I know from experience(s)).
8. Remove from oven and enjoy. The possibilities are endless! They are great served as a side with roasted chicken, you could toss with your favorite vinaigrette for a roasted veggie salad that can be served warm or cold, use as a pizza topping, add to warmed chicken or veg stock and puree for a wonderful roasted vegetable soup (I like to add a little cream at the end to make it extra yummy and luxurious.), or make them the star ingredient of your next Panini by using your favorite bread (I like Rosemary Focaccia.), provolone cheese, and your favorite spread (I use a delish sundried tomato spread.).

So that’s going to wrap this up for this exceptional food roasted fall veggies recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!