Fall Roasted Vegetables
Brynn McDowell, RDN at The Domestic Dietitian
Servings 4
Ingredients
- 1 medium delicata squash
- 1 onion, peeled and cut into chunks
- 2 bell peppers, cut into 1 inch chunks
- 1 cauliflower, cut into florets
- 4-5 garlic cloves, peeled and smashed
- 1/3 cup extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried parsley, plus more for garnish
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 400 degrees F
- Place large baking sheet (or two if needed) in oven while it preheats
- To prepare the delicata squash, simply cut the end of each side. Use a sharp knive and cut the squash in half lenthwise. Use a spoon to scoop out the seeds. Cut each half into 1 inch half rings
- Place the cut squash, onion, bell peppers, cauliflower and smashed garlic into a large mixing bowl
- In a small dish or jar, combine olive oil, oregano, parsley, cinnamon, salt and pepper. Stir to combine
- Pour the olive oil mixture over the cut vegeables and mix well to combine
- Carefully remove the warm baking sheet from the oven and evenly spread the vegetables in a single layer on the pan
- Return to the oven and roast for 30 minutes, flipping the vegetagles halfway through.
- Garnish with additional dried parsley if desired