November Autumn Recipes

Roasted Autumn Vegetables
with Sage, Rosemary & Thyme

Serves 12

• 2 large parsnips, peeled and sliced into 1-inch pieces
• 1 pound Brussels sprouts, halved
• 2 pounds butternut squash, peeled and cut into 1-inch pieces
• 1 medium head of cauliflower, cut into 1-inch pieces
• 1 fennel bulb, outer skin of the bulb removed and cut into 1-inch pieces (include stalks)
• ½ cup brown sugar
• ½ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 2 teaspoons each sage, rosemary, and thyme

Directions:

1. Preheat oven to 400’ F.
2. Place cut vegetables into a non-greased baking dish.
3. Drizzle olive oil over all.
4. Add the balsamic vinegar and herbs. Toss to coat.
5. Roast for 30-45 minutes, or until just fork tender.

Tip: Increase the cooking time if you plan to make this dish at the same time as the roast turkey recipe, which cooks at a lower temperature.