Roasted Autumn Vegetables Print Recipe



  1. Preheat oven to 425F.
  2. Chop vegetables into approximately the same size & place onto a rimmed sheet pan.
  3. Add the olive oils & toss to lightly coat. Season with salt and pepper and the balsamic seasoning and again toss to distribute.
  4. Roast about 20 -25 minutes or until they just start to carmelize and turn brown, stirring once or twice during the process.
  5. Divide into 2 pans if necessary to avoid overcrowding the veg. Cook until veggies are fork tender.
  6. Remove from oven, toss a final time and serve.