Best Harvest Vegetable Medley Recipes

Harvest Vegetable Medley image

Provided by Eat Your Vegetables

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

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 (white 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

Steps:

Adjust oven rack to lowest position. Preheat oven to 450.
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.
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.
Roast 25 minutes, tossing vegetables twice.
Add bell pappers, Brussels sprouts, minced garlic and ramaining 1 T oil.
Roast 15 minutes more, or until vegetables are browned on edges and ender. Season with salt and pepper.

Nutrition Facts : Calories 281.8, Fat 7.8, SaturatedFat 1.2, Sodium 85.3, Carbohydrate 51.6, Fiber 10.9, Sugar 11.5, Protein 7.3

HARVEST VEGETABLE MEDLEY image

Yield 8

Number Of Ingredients 12

1 lb. small Brussels sprouts, trimmed
1 butternut squash, halved, cut into chunks (1 1/2 lb)
1 head cauliflower, separated into 2-inch florets (1 lb)
1 lb. fingerling potatoes, halved
4 medium leeks, white parts only, trimmed and quartered lengthwise
1/2 lb. baby carrots, trimmed
1/2 lb. baby parsnips, peeled and trimmed
24 cloves garlic, peeled and halved (2 heads), plus 3 garlic cloves minced (1 Tbs.), divided
4 Tbs. olive oil, divided
1 Tbs. chopped fresh sage, plus 24 leaves divided
1 Tbs. chopped fresh rosemary
2 small red bell peppers, quartered

Steps:

1. Adjust oven rack to lowest position. Preheat oven to 450 F. Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes or until brigt green. Drain, rinse under cold water, then pat dry. 2. Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 Tbs. olive oil, chopped sage, sage leaves and rosemary in large roasting pan. Season with salt and pepper, and spread into single layer. Roast 25 minutes, tossing vegetables twice. Add bell peppers, Brussels sprouts, minced garlic, and remaining 1 Tbs. oil. Roast 15 minutes more, or until vegetables are browned on edges and tender. Season with salt and pepper, and serve over stuffing.