Delicious Roasted Glazed Fall Vegetables Recipes

ROASTED FALL VEGETABLES

Steps:

• Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

ROASTED VEGETABLES

Steps:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 12-15 minutes, or until tender.* Serve immediately.

DELICIOUS ROASTED GLAZED FALL VEGETABLES

Steps:

• Set oven to 400 degrees.
• Butter a large casserole dish (I use my 13x9-inch) white Corning Ware dish that has higher sides, it is the perfect size for this recipe.
• In a bowl, combine/whisk all glaze ingredients together until thoroughly combined.
• Toss the veggies between the two buttered baking pans.
• Season veggies with salt (and pepper if desired).
• Drizzle the glaze over veggies.
• Toss with a spoon to coat the veggies all over.
• Cover and bake for about 30 minutes.
• Uncover and stir the veggies with a spoon, then place back in oven to bake another 15-20 minutes more, or until veggies are desired tenderness.
• *NOTE* it is best not to overbake the veggies, as they will be mushy, try to bake only until fork-tender.