Name: Festive Roasted Fall Vegetables
Yield: 1
Ingredients: 1 medium potato -; 1 medium sweet potato -; 4 small shallots -; 1 medium acorn or delicata squash -; 2 small parsnips -; 2 small turnips -; 1/4 c. olive oil -; Salt -; Freshly ground black pepper -; 6 tbsp. unsalted butter -; 3 to 4 fresh sage leaves -; 1 to 2 teaspoons Spanish sherry vinegar -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Festive Roasted Fall Vegetables

1. 1 medium potato -

2. 1 medium sweet potato -

3. 4 small shallots -

4. 1 medium acorn or delicata squash -

5. 2 small parsnips -

6. 2 small turnips -

7. 1/4 c. olive oil -

8. Salt -

9. Freshly ground black pepper -

10. 6 tbsp. unsalted butter -

11. 3 to 4 fresh sage leaves -

12. 1 to 2 teaspoons Spanish sherry vinegar -

How to cook deliciously - Festive Roasted Fall Vegetables

1. Stage

Adult Preheat oven to 400 degrees F (200 degrees C, or gas mark 6).

2. Stage

Adult and Child Adult slices the vegetables. Child can then cut into bite-size and attractive-looking pieces. Place the vegetables in a large bowl, add olive oil, and season to taste with salt and pepper. Toss.

3. Stage

Adult Spread the vegetables on an oiled baking sheet. Bake in the preheated oven for 30 minutes, or until vegetables are caramelized (browned or roasted to sweetness). Meanwhile, melt the butter in a small skillet over medium heat.

4. Stage

Child Tear up sage leaves and add to the skillet.

5. Stage

Adult Cook until the butter browns but does not burn. Remove from heat; add the vinegar and season with salt to taste. Serve by placing each portion of veggies on its own plate. Drizzle just enough of the sherry-sage butter over the veggies to add taste—don’t drench.