Vegetable

Roasted Vegetable Platter

recipe image

Ingredients

12 Servings

1

3-pound butternut squash

4

crimson onions, peeled, every lower into 8 wedges thru root terminate

3

original fennel bulbs, trimmed, every lower into 8 wedges thru root terminate

1

pound medium Jerusalem artichokes (also is believed as sunchokes),peeled, halved

6

medium beets, peeled, every lower into 8 wedges

3

tablespoons chopped original thyme, divided

2

1/2 tablespoons chopped original rosemary, divided

8

tablespoons olive oil, divided

Nonstick vegetable oil spray

Preparation

  1. Step 1

    Preheat oven to 400┬░F. Decrease neck portion off squash. Peel and quarter neck lengthwise. Decrease crosswise into 1-toddle-thick pieces. Peel and seed rounded terminate of squash; lower into 3/4-toddle-broad wedges. Plight squash in very gargantuan bowl; add onions, fennel, and Jerusalem artichokes. Plight beets in separate gargantuan bowl. Add 2 1/2 teaspoons thyme, 2 teaspoons rosemary, and 2 tablespoons oil to beets; sprinkle with salt and pepper and toss to coat. Add 2 tablespoons plus 1/2 teaspoon thyme, 1 tablespoon plus 2 1/2 teaspoons rosemary, and 6 tablespoons oil to bowl with squash; sprinkle with salt and pepper and toss to coat.

    Step 2

    Spray rimmed baking sheet with nonstick spray. Scatter beets on sheet. Roast unless gentle, about 45 minutes.

    Step 3

    Spray 2 gargantuan rimmed baking sheets with nonstick spray. Divide final vegetables between sheets. Roast unless vegetables are gentle, stirring every so regularly, about 1 1/2 hours.

    Step 4

    Switch all roasted vegetables to platter. Aid warmth or let stand as a lot as a couple hours at room temperature.

    Step 5

    *Jerusalem artichokes are tubers of a diversity of sunflower; readily accessible within the impact fragment of some supermarkets and at farmers’ markets.

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