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Tasty Recipes Christmas Roasted Vegetables

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Christmas Roasted Vegetables

"An exquisite dish of roasted winter vegetables, flavored with seasonings. It's a great side dish for beef, as well as pork and poultry."

Ingredients :

  • 1 large butternut squash - peeled, seeded, and cut into 1-inch pieces
  • 1 large delicata squash - peeled, seeded, and cut into 1-inch pieces
  • 3 sweet potatoes, peeled and cut into 1-inch pieces
  • 1 (2 pound) rutabaga, peeled and cut into 1-inch pieces
  • 2 red potatoes, peeled and cut into 1-inch pieces
  • 2 carrots, sliced
  • 1 large onion, sliced
  • 2 tablespoons dried rosemary
  • 2 tablespoons dried thyme
  • 1 teaspoon dried oregano
  • 2 tablespoons extra-virgin olive oil
  • 6 dried bay leaves
  • 1 dash lemon juice
  • 1 dash red wine vinegar
  • 1 pinch salt
  • 1 pinch ground black pepper

Instructions :

Prep : 45M Cook : 8M Ready in : 2H15M
  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butternut squash, delicata squash, sweet potato, rutabaga, and red potato pieces, carrots, and onion in a large roasting pan. Mix rosemary, thyme, and oregano in a small bowl.
  • Drizzle olive oil over the vegetables and sprinkle with herb mixture; toss to coat vegetables with oil and herbs. Scatter bay leaves over vegetables and drizzle lemon juice and red wine vinegar over the top.
  • Roast in the preheated oven until vegetables are tender, about 1 hour and 30 minutes, stirring every 30 minutes. Season with salt and black pepper.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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