WINTER ROASTED VEGETABLES

Winter Roasted Vegetables image

Roasted vegetables and pears are scrumptious paired with blue cheese and toasted hazelnuts and then drizzled with balsamic vinegar. -Susie Van Etten, Chapmansboro, Tennessee

Provided by Taste of Home

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 medium acorn squash, seeded and cut into 8 wedges
1 pound fingerling potatoes, halved
1 medium onion, cut into wedges
3 tablespoons olive oil, divided
2 medium pears, cut into wedges
1/4 teaspoon minced fresh thyme
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons balsamic vinegar
1/2 cup crumbled blue cheese
1/4 cup chopped hazelnuts, toasted

Steps:

Place the squash, potatoes and onion in a large resealable plastic bag. Add 2 tablespoons oil; seal bag and shake to coat. Place in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 40-45 minutes or until golden brown, turning once., Place pears in a large resealable plastic bag. Add the thyme, salt, pepper and remaining oil; seal bag and shake to coat. Arrange with vegetables. Bake 10-15 minutes longer or until tender. Arrange in an ovenproof dish; drizzle with vinegar and sprinkle with cheese. Bake for 2-3 minutes or until cheese is melted. Sprinkle with hazelnuts.

Nutrition Facts : Calories 258 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 214mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 5g fiber), Protein 6g protein.