All the vegetables please! Roasted together, this is so easy, so delicious and so perfect as a side-dish for your weekday or holiday dinner! Or, even for a breakfast or brunch! I made a trip to Bloomingh ill Farm to pick up some organic farm fresh vegetables, and while there I sat and had brunch. It was a bowl of roasted fall vegetables, topped with an egg! So perfect!

So this is the place for the inspiration of this recipe! Grab all the fall vegetables along with any winter squash you like or maybe put in there something you’d want to give a taster-try! Wash, rinse, coat with a bit of olive oil and herbs then roast in the oven for a very easy, very tasty and very nutritious well-fed dish!!

I used a yam, red onion, brussels sprouts, carrots, along with a few garlic cloves (whole). I roasted the red kuri pumpkin separately, cutting it from the skin and added it afterwards. The beets had already been roasted from a previous recipe, but including them just as everything else is here is good to do! I also included a black radish! You can use parsnip or a turnip along with other squashes you like! Make it your own!

Just cut every vegetable up into easy square edible sizes, put into a bowl to coat with olive oil, then add coriander, thyme, rosemary, oregano, garlic powder, parsley, paprika and a bit of sea salt and pepper!

Spread along parchment paper on a baking sheet. As for the Red Kuri pumpkin, cut in half, drizzle with olive oil and add the same herbs! Place onto parchment paper with the cut side up.