Roasted Autumn Vegetables
Roasted Autumn Vegetables is an moderately easy dinner. Made with 1 1/2 lb. small red potatoes, 1 lb. shallots, 5 tbsp. olive oil, 1 bay leaf and 1/4 tsp. dried thyme, crumbled, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
In large bowl, toss potatoes, shallots, 4 tablespoons oil, bay leaf, dried thyme, garlic salt and pepper.
Spread in oiled large roasting pan.
Roast at 375Β°.
Shake pan every 5 to 10 minutes for 25 minutes.
In bowl, toss squash with remaining 1 tablespoon oil, salt and pepper; add to pan.
Roast vegetables; shake pan for 10 to 20 minutes, until tender.
Discard bay leaf.
Season as desired.
Serves 8.
π· Perfect Pairings
Complete your meal with these
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