Easy Roasted Seasonal Fall Vegetables

Who doesn’t love the fall?  We have the beautiful colors, the cooler air (although not here in Texas yet) and the delicious food!  I just love when we get a co-op basket.  To find out more about the co-op click here.  It is like Christmas morning.  You just never know what you are going to get.  This week, when I saw we got beets and parsnips, I knew I was going to roast them.  They are naturally sweet and roasting just brings out the flavor even more.  It also makes a pretty dish.  This turned out so well that I think next time I will throw so tofu in too.

Easy Roasted Seasonal Fall Vegetables

3-4 beets remove greens, peel and roughly chop

1 small onion chopped

3-4 parsnips peeled and cut into coin pieces

3 T olive oil

3 T Balsamic

4 garlic cloves

salt and pepper to taste

Throw everything into a zip lock bag and marinate in the fridge for at least an hour.  I think we did for about 3 hours.

Preheat oven to 400 and spread the mixture onto a baking sheet.  Bake for about 45-60 minutes until veggies come out tender.

Image

Ours was devoured as soon as it came out of the oven! 🙂

What are some of your favorite roasted vegetables?

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