Roasted Vegetables
Need a gluten free and primal side dish? Roasted Vegetables could be an amazing recipe to try.
Roasted Vegetable Platter
Ingredients
- 1 3-pound butternut squash
- 4 red onions, peeled, each cut into 8 wedges through root end
- 3 fresh fennel bulbs, trimmed, each cut into 8 wedges through root end
- 1 pound medium Jerusalem artichokes (also called sunchokes),* peeled, halved
- 6 medium beets, peeled, each cut into 8 wedges
- 3 tablespoons chopped fresh thyme, divided
- 2 1/2 tablespoons chopped fresh rosemary, divided
- 8 tablespoons olive oil, divided
- Nonstick vegetable oil spray
Details
- Servings: 12
- Diet: High-Fiber, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mediterranean
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