Roasted Autumn Vegetables
Author's Notes: For this dish, it's key to utilize seasonal farm fresh produce and so a visit to South Portland's very own The Farm Stand is in order.
Roasted Autumn Vegetables Print Recipe
Serves 10 • Ready in 35min
- Preheat oven to 425F.
- Chop vegetables into approximately the same size & place onto a rimmed sheet pan. Add the olive oils & toss to lightly coat. Season with salt and pepper and again toss to distribute the seasoning.
- Roast about 20 -25 minutes or until they just start to turn brown, stirring once or twice during the process. Divide into 2 pans if necessary to avoid overcrowding the veg. Cook until veggies are fork tender.
- Remove from oven and drizzle with the Fig Balsamic; toss a final time and serve.