Harvest Vegetable Medley

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 lb brussels sprout, trimmed
• 1 butternut squash, halved and cut into chunks (1 1/2 lbs)
• 1 head cauliflower, cut into 2 inch florets (1 lb)
• 1 lb fingerling potato, halved
• 4 leeks, trimmed and quartered lengthwise ( part only)
• 1/2 lb baby carrots
• 1/2 lb baby parsnip, peeled and trimmed
• 24 garlic cloves, peeled and halved (2 heads)
• 3 garlic cloves, minced (1 t)
• 4 tablespoons olive oil
• 1 tablespoon fresh sage, chopped
• 24 fresh sage leaves
• 1 tablespoon fresh rosemary, chopped
• 2 small red bell peppers, quartered

Recipe

• 1 adjust oven rack to lowest position. preheat oven to 450.
• 2 bring saucepan of water to a boil. add brussels sprouts and cook 3 minutes, or until bright green. drain, rinse under cold water, then pat dry.
• 3 toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 t olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. season with salt and pepper and spread into single layer.
• 4 roast 25 minutes, tossing vegetables twice.
• 5 add bell pappers, brussels sprouts, minced garlic and ramaining 1 t oil.
• 6 roast 15 minutes more, or until vegetables are browned on edges and ender. season with salt and pepper.