Roasted Fall Vegetables

Roasted Fall Vegetables
Serves 6-8

This recipe is great during the fall after that last harvest. The brown sugar glazes and caramelizes the vegetables giving them a sweet crunch that even the kids will enjoy! The root vegetables don’t need to be peeled, just give them a good scrub, the peel is where most of the nutrients are. These are a perfect companion to a roast chicken or a holiday roast. Feel free to swap out vegetables for your personal favorites or try the ones listed in this recipe, I promise this recipe will make you fall in love with vegetables all over again.

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 2-inch long pieces
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
2 large potatoes (about 1 pound), cut into 2-inch long pieces
3 medium parsnips (about1 pound), cut into 2-inch long pieces
1 medium acorn squash (about 1 pound), cut into 1/2-inch thick wedges
1 tablespoon dried oregano
1 tablespoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon freshly ground black pepper
2 tablespoons brown sugar

Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the fresh herbs, brown sugar and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.