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Roasted Fall Vegetables

This recipe is definitely a specialty of mine, and all of my family and friends love it! It's super easy to make, will make your house smell amazing, and is absolutely delicious and nutritious! This recipe is packed with nutrients and is a great source of vitamins A and C.

Roasted Fall Vegetables

Serves 7

Preparation time: 15 minutes

Cooking time: 60-80 minutes


1 butternut squash (peeled)

1 medium sweet potato (peeled)

1 medium yellow onion

4 cloves of garlic

1 sprig of rosemary

2 Tbsp extra virgin olive oil

1 tsp Salt

1/2 tsp Italian seasoning


  1. Preheat the oven to 300 degrees Fahrenheit.

  2. Chop the butternut squash, sweet potato, and onion into approximately 1-inch cubes, and slice each clove of garlic into fourths. Pull apart the leaves of the rosemary and discard the stem. Place all of the ingredients into a large bowl, and stir until all of the vegetables are coated in the olive oil, rosemary, salt, and Italian seasoning.

  3. Place the ingredients in an oven proof dish, and cook for 60-80 minutes or until the outside of the vegetables are crisp.


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