Recipe: Juicy Roasted Fall Veggies

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Before you jump to Roasted Fall Veggies recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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One way to approach this to start seeing some results is to understand that you do not need to change everything instantly or that you should completely do away with certain foods from your diet. If you would like to commit to a wholesale change, that is OK but the main thing at first is to try to make sure that you are making more healthy eating choices. Soon enough, you will likely discover that you will eat more and more healthy food as your taste buds get accustomed to the change. As you continue your habit of eating healthier foods, you will find that you no longer wish to eat the old diet.

As you can see, it's not at all difficult to start incorporating healthy eating into your daily routine.

We hope you got benefit from reading it, now let's go back to roasted fall veggies recipe. To cook roasted fall veggies you only need 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Roasted Fall Veggies:

1. Get of Fall and winter veggies.
2. Get 2 cup of Brussel Sprouts.
3. Prepare 1 cup of sweet potatoes.
4. Provide 1 cup of Sliced Parsnips.
5. Use 1 medium of onion, chopped.
6. Get 1 small of Eggplant.
7. Get 2 tbsp of olive oil.
8. Provide 1 tsp of salt.
9. Provide of Fresh ground pepper.

Steps to make Roasted Fall Veggies:

1. Preheat oven to 400° F.
2. Line a sheet pan with parchment paper or aluminum foil..
3. Wash, peel, and chop veggies to a uniform size..
4. Put on sheet pan, and add Olive oil, salt, and pepper. Toss to coat. (You could add your favorite herbs or additional spices here if you like, but I use the left over veggies for so many different recipes through the week that I like to have a blank slate.).
5. Place in preheated oven for twenty minutes..
6. After 20 minutes, toss veggies and rotate sheet pan..
7. Place back in oven for 10 more minutes, or until desired doneness. I like mine a little on the crispy/caramelized side. (Watch closely after first 20 minutes as they can burn quickly. I know from experience(s))..
8. Remove from oven and enjoy. The possibilities are endless! They are great served as a side with roasted chicken, you could toss with your favorite vinaigrette for a roasted veggie salad that can be served warm or cold, use as a pizza topping, add to warmed chicken or veg stock and puree for a wonderful roasted vegetable soup (I like to add a little cream at the end to make it extra yummy and luxurious.), or make them the star ingredient of your next Panini by using your favorite bread (I like Rosemary Focaccia.), provolone cheese, and your favorite spread (I use a delish sundried tomato spread.)..

If you find this Roasted Fall Veggies recipe helpful please share it to your friends or family, thank you and good luck.

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