Roasted Root Vegetables Great for Fall

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This is a warm and nourishing autumn side dish that has natural sweetness and a grounding effect.  It may help cut down on sugar cravings too!

Roasted Root Vegetables

  • 1 acorn squash, (unpeeled) seeded and cut into chunks
  • 2 carrots, cut into chunks
  • 2 parsnips, cut into chunks
  • 1 medium rutabaga, (peeled) and cut into chunks
  • 1 red onion, cut into chunks
  • 1 tsp. dried rosemary
  • Salt and pepper to taste
  • 1 tbsp. extra virgin olive oil

Preheat oven to 350°.

In a large bowl, combine the veggies, rosemary, salt, pepper and oil. Toss well to coat.

Pour the mixture into a large baking dish. Bake for 30 minutes covered. Uncover and bake for 30 minutes more.