Roasted Autumn Vegetables

Roasting vegetables brings out their true flavors, and tossing them in a vinaigrette before roasting accentuates the flavors even more. Although red bell peppers are not an autumn vegetable, they add an undeniable flavor and color contrast to the other veggies. Cut the vegetables into uniform pieces to endure even cooking.

Roasted Autumn Vegetables
Serves 4

1/3 cup extra-virgin olive oil
2 garlic cloves, smashed and minced
1 teaspoon chopped fresh rosemary
1/2 teaspoon House Herbs from Pasta & Co or other Italian herb blend
1 1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
1 medium yellow onion, cut into 1/2-inch pieces
1 small celery root, peeled and cut into 1/2-inch pieces

Preheat oven to 400°F

In a large bowl, combine the olive oil, garlic, rosemary, herbs, salt, and pepper. Add the squash, bell pepper, onion, and celery root. Toss until the vegetables are evenly coated in the dressing.

Pour vegetables onto two baking sheets in a single layer.

Roast without stirring for 20 minutes. Rotate the pan and continue roasting for another 20 minutes or until the vegetables are brown and easily pierced with a fork.

Serve warm or at room temperature.

Make ahead tip: This is a great make-ahead dish; the vegetables will keep up to 5 days in the fridge. Reheat them, covered, in a 350°F oven for 20 to 30 minutes. 

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