“This recipe is from Vegetarian Times. Roasting vegetables with whole garlic cloves makes this main dish extra-flavorful. For a leftover treat, spread veggies on bread, top with cheese and broil in the oven.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Adjust oven rack to lowest position. Preheat oven to 450.
  2. Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.
  3. Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 T olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper and spread into single layer.
  4. Roast 25 minutes, tossing vegetables twice.
  5. Add bell pappers, Brussels sprouts, minced garlic and ramaining 1 T oil.
  6. Roast 15 minutes more, or until vegetables are browned on edges and ender. Season with salt and pepper.

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