Roasted Harvest Vegetables Recipe

Name: Roasted Harvest Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 lbs mixed vegetables (ie -- red bliss potatoes, sweet potatoes or yams, carrots, turnips, parsnips, beets); 2 large red onions, cut in large chunks; 6 -8 whole shallots, peeled; 4 garlic cloves, minced; 2 bay leaves; 1 teaspoon sea salt; fresh ground black pepper; 3 sprigs fresh rosemary; olive oil; 1 large pumpkin

Servings: persons

2 -3 lbs mixed vegetables (ie -- red bliss potatoes, sweet potatoes or yams, carrots, turnips, parsnips, beets)
2 large red onions, cut in large chunks
6 -8 whole shallots, peeled
4 garlic cloves, minced
2 bay leaves
1 teaspoon sea salt
fresh ground black pepper
3 sprigs fresh rosemary
olive oil
1 large pumpkin

1
Cut off the top of the pumpkin to form a lid.
2
Clean out the inside of the pumpkin, scooping out the seeds and rub with oil.
3
Sprinkle with salt and add about 1/2 cup of water.
4
Bake pumpkin in a 325 degree oven for about 30 minutes, until slightly softened.
5
Peel and cut the root vegetables in equally large pieces.
6
Place them in a zipper-type plastic bag with about 1/3 cup of olive oil and the rest of the ingredients.
7
Close and shake to coat well and pour the mixture into a large roasting pan.
8
Roast, uncovered in a 425 degree oven for 20 minutes, shaking the pan occasionally.
9
Reduce heat to 375 degrees and backe for another 20 minutes, or until soft.
10
Remove the vegetables to the warm pumpkin and cover with the top.

174

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 -3 lbs mixed vegetables (ie -- red bliss potatoes, sweet potatoes or yams, carrots, turnips, parsnips, beets), 2 large red onions, cut in large chunks, 6 -8 whole shallots, peeled, 4 garlic cloves, minced, and more.

Yes, Roasted Harvest Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Harvest Vegetables

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