Roasted Harvest Vegetables

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Fall is the best time of year for eating. Although this season is booming with caramel apples and pumpkin pies, you can’t forget about the fabulous produce that’s overtaking the grocery stores.

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Acorn Squash

Squash, sweet potatoes, broccoli…*Mouth waters.*

If you want to impress your family and friends this year, make them a vegetable dish they can’t resist. Give them a variety of vegetables with popping displays of color.

The best part? Each color found in vegetables (and fruits) has a different function on your overall health!

color-pigment-chart

Now that you know about the irresistible benefits of fruits and vegetables, it’s time to taste the rainbow! Before you begin, make sure you have 2 large roasting pans, a large saute pan, a vegetable peeler, and a good knife.


*Please note that this is a party size portion. You can cut the recipe in half for a single family.

  • 3 sweet potatoes
  • 3 potatoes
  • 1 acorn squash
  • 2 large yellow squash
  • 2 eggplants
  • 3 small heads of broccoli
  • 6 cloves of garlic
  • 1/2 cup + 1 Tbsp of olive oil
  • black pepper to taste
  • dried dill to taste
  • dried basil to taste

Preheat the oven to 425°F.

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Roasting Pan 1

Peel the sweet potatoes and potatoes. Cut the sweet potatoes, potatoes, and acorn squash into small cubes.

Add them to one of the large roasting pans. Mince the garlic cloves, and add half of them to the same roasting pan. Sprinkle on the listed herbs and spices to taste.

Add 1/4 cup of olive oil onto those vegetables, and stir well. Place them in the oven for about 35 minutes, or until the vegetables have softened.

While the first roasting pan is in the oven, prepare the second pan.

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Roasting Pan 2

Dice the eggplants and yellow squash. Add them to the other large roasting pan. Put the remaining garlic into the same roasting pan. Sprinkle on the listed herbs and spices to taste.

Add 1/4 cup of olive oil onto those vegetables, and stir well. At this point, the first pan of vegetables should be finished cooking. Remove the first roasting pan from the oven, and set it aside to cool for now.

Put the second roasting pan into the oven for the same amount of time as the first one.

While this second pan of vegetables is cooking, cut the broccoli. Place it into a large saute pan.

Put another 1 Tbsp of olive oil onto the broccoli. Let the broccoli cook until it turns bright green and becomes crispy.

All the vegetables should now cooked. Split the batches in two, and stir everything equally into two pans. Watch the vegetable rainbow come to life. Enjoy that hefty dose of nutrition this autumn!

© The Baking Tour Guide

*Please note that nutrition facts for this recipe will be uploaded later this week.

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