Search recipe:
- Veggie Roast
-
- 1 small butternut squash, cubed
- 2 red bell peppers, seeded and diced
- 1 sweet potato, peeled and cubed
- 3 Yukon Gold potatoes, cubed
- 1 red onion, quartered
- 1 tbsp chopped fresh thyme
- 2 tbsp chopped fresh rosemary
- 1/4 cup olive oil
- 2 tbsp lemon juice
- salt and pepper freshly ground black pepper
- Directions
- Preheat oven to 475 degrees. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon gold potatoes. Sperate the red onion quarters into pieces and add them to the mixture. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Wheat Farmer's Salad
Place wheatberries in a pan and cover with water by a little more than an inch. Bring to a boil, then reduce the heat and cover, simmer for 50-60 minutes. Or until berries are tender. Add more water during cooking time if needed. Place wheatberries in a pan and cover with water by a little more than an inch. Bring to a boil, then reduce the heat and cover, simmer for 50-60 minutes. Or until berries are tender. Add more water during cooking time if needed.
Meanwhile, in a small bowl combine the oil, juice, rice vinegar, sweetener, salt and pepper. Set this aside. Once the berries are cooked, drain any excess water then place wheatberries in a large bowl. Add 1/2 the dressing and stir, let it sit until wheatberries have cooled to room temperature. Once that happens, stir in the rest of the ingredients and dressing, toss gently. Serve cold! Yum!!
