By Chef Julia, Le Cordon Bleu Chef
Embrace the autumn flavors with this simple, yet satisfying, roasted vegetable medley. This one pan dish is a colorful and nutritious feast, perfect for a weeknight dinner or seasonal gathering.
Ingredients:
2 cups carrots, peeled and cut into 1½ inch pieces
2 cups of butternut squash, peeled and cut into 1½ inch pieces
2 cups white sweet potatoes, peeled and cut into 1½ inch pieces
2 cups red sweet potatoes, peeled and cut into 1½ inch pieces
2 cups patty pan squash, peeled and cut into 1½ inch pieces.
4 cups Yukon Gold potatoes, unpeeled and cut into 1½ inch pieces
2 cups red onion, cut into half-inch wedges
½ cup olive oil
1 tsp fine sea salt
16, 2-inch sprigs of fresh thyme
1 tsp crushed red pepper flakes
2 Granny Smith or Honeycrisp apples, peeled, seeded, and cut into eight pieces.
8 sprigs flat-leaf Italian parsley, stems removed, torn coarsely
1 orange for zest
Directions
Preheat oven to 400 degrees. Place carrots, squash, white, and red sweet potatoes, and potatoes in separate containers. Add water and let soak for several minutes. Drain water and pat veggies dry.
Pour olive oil into large mixing bowl; add all vegetables (not apples) and toss to coat. Stir in ¾ teaspoon fine sea salt, thyme, and red pepper flakes. Spread vegetable mixture evenly on a 12″ x 18” rimmed sheet pan.
Cook 30 minutes; stir vegetables and add the apple pieces. Continue to bake for 30 minutes. Stir again. Then bake until vegetables and apples are brown and tender, about 20 more minutes.
Transfer to serving dish. Garnish with remaining fine sea salt, torn parsley, and orange zest. Enjoy!
