Oven Roasted Vegetables

The turkey will be safe at our house this Thanksgiving! And every Thanksgiving for that matter! We are vegetarians! So what does a vegetarian eat for Thanksgiving...besides a Tofurky loaf? A "must have" dish for our Thanksgiving table is Oven Roasted Vegetables! It just wouldn't be Thanksgiving without it:) We could more easily live without the Tofurky loaf than without our roasted vegetables!!! A few years ago a friend gave me an issue of Everyday Food magazine that had a recipe for Roasted Fall Vegetables. We tried them and YUM! So delicious!!! We have since made the recipe our own by adding more veggies to the mix. To make your own roasted vegetables, just follow this recipe.

Oven Roasted Vegetables

2 pounds butternut squash, peeled, seeded and cut into 1 1/2 inch pieces

2 pounds new red potatoes (12 to 14), well scrubbed and quartered

1 pound medium red onions (2-3), peeled and quartered

1 pound carrots (6-8 medium) cut into 1 1/2 inch lengths

1 pound beets, peeled and cut into 1 1/2 inch pieces

4-6 cloves Elephant garlic

1/2 pound mushrooms, wash and leave whole

3 Tablespoons olive oil

1 Tablespoon fresh rosemary

2 teaspoons salt

1/4 teaspoon pepper or to taste (optional)

1. Preheat oven to 450 degrees. Place all vegetables in a large mixing bowl (I use my BIG stainless steel bowl. Add olive oil, rosemary, salt and pepper. Mix well. Divide vegetables between two parchment paper lined baking sheets.
2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating baking sheets from top to bottom halfway through. Serve hot or at room temperature.

So, today we continue to get ready for our Thanksgiving company. We (mostly hubby) shampooed the carpets and I cleaned the guest apartment yesterday. Today I have more cleaning to do and tomorrow will be cooking, cooking and more cooking! Tomorrow I will share our Thanksgiving menu with you.

Have a great day! 

Kat