Colorful, Easy, Roasted Autumn Vegetables

My mother and I made this recipe the other day and it was simply beautiful, not to mention tasty--& did I mention easy? I'll say that the colors involved in this dish exemplify 'fall' to a tee. We chose mostly root vegetables, rosemary and fresh sage to really bring out the autumn season in these veggies.

These vegetables are perfect paired with a roasted chicken (try roasting the chicken parts on the same pan with the veggies), or pork chops. Pair with brown rice, rice pilaf/wild rice or quinoa grain as a solid accompaniment!

Colorful Roasted Autumn Vegetables
Serves 8-10



Ingredients
1 large turnip
1 small or medium sized butternut squash
3-4 parnips
5 large carrots
15 (or so) brussel sprouts
2 medium sized red onions
1 lemon
1 large red bell pepper
fresh sage
fresh rosemary (optional)
Herbs de Provence (for coating)
Olive oil

Directions
1. Pre-heat the oven to 450 degrees.
2. Prep your veggies -- Peel carrots, parsnips, turnip & butternut squash. Cut in half and de-seed the squash. Cut the parsnips and carrots into 2-2 1/2in. size sticks, making sure they are about 1/2in. or less thick. Chop butternut squash and turnip into the same size cube shapes. Cut onions into quarters, chopping from root to stem. Add all veggies to a large bowl.
3. De-seed and de-rib the red pepper, and chop into 1in. size pieces. Add to the vegetable mixture.
4. Cut the lemon into 6 wedges. Add to the vegetable mixture.
5. Cut an 'X' onto the bottom stem of your brussel sprouts, reserve these for later & do not add to the vegetable mixture.
6. Drizzle olive oil on a large jelly roll pan (or two if necessary). Add a little oil to the vegetables in the bowl. Add a generous amount of herbs de provence, until each piece is coated with a noticeable amount. Season with salt and pepper, and add fresh whole sage leaves, and rosemary sprigs. Lay out on the pans, making sure they are mostly single layer. Bake for 25 minutes, stirring every so often until browned and soft.
7. After the veggies are done, you will need to roast the brussel sprouts. I find that brussel sprouts are a little over powering in dishes such as this if added during the roasting process--you don't want everything tasting like cabbage! To keep the flavors separate, roast these by themselves and add later. Combine the sprouts with oil, salt/pepper, sage/rosemary/herb de provence and roast for 20 minutes or until browned. Remove from oven and add to roasted vegetable mixture.
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I like to garnish this dish with a little fresh sage and rosemary sprigs! Keep in mind that you can really use any vegetables that you like or have on hand from your fall garden. The key is to be creative ;)