Harvest Vegetable Medley
Need a gluten free, dairy free, lacto ovo vegetarian, and whole 30 side dish? Harvest Vegetable Medley could be a tremendous recipe to try. This recipe makes 8 servings with 256 calories, 7g of protein, and 8g of fat each. For $1.8 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. Several people made this recipe, and 211 would say it hit the spot. If you have fingerling potatoes, fresh sage, butternut squash, and a few other ingredients on hand, you can make it. It is brought to you by Vegetarian Times. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 100%, this dish is great. If you like this recipe, you might also like recipes such as Harvest Squash Medley, Five-Vegetable Medley, and Vegetable Medley.
Servings: 8
Ingredients:
½ lb. baby carrots, trimmed
1 lb. small Brussels sprouts, trimmed
1 butternut squash, halved, cut into chunks (1 ½ lb.)
1 head cauliflower, separated into 2-inch florets (1 lb.)
1 lb. fingerling potatoes, halved
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh sage, plus 24 leaves, divided
24 cloves garlic, peeled and halved (2 heads), plus 3 garlic cloves, minced (1 Tbs.), divided
4 medium leeks, white parts only, trimmed and quartered lengthwise
4 Tbs. olive oil, divided
½ lb. baby parsnips, peeled and trimmed
2 small red bell peppers, quartered
Equipment:
sauce pan
oven
roasting pan
Cooking instruction summary:
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 bright 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 Chestnut-and-Apple Stuffing.
Step by step:
1. Adjust oven rack to lowest position. Preheat oven to 450°F. Bring saucepan of water to a boil.
2. Add Brussels sprouts and cook 3 minutes, or until bright green.
3. Drain, rinse under cold water, then pat dry.
4. 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.
5. 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 Chestnut-and-Apple Stuffing.
Nutrition Information:
covered percent of daily need
