4 carrots, peeled and chopped
1 fennel bulb, largely chopped
1 red onion, largely chopped
3 zucchini, largely chopped
3 yellow squash, largely chopped
1 small butternut squash, peeled and chopped
1 small red pepper, largely chopped
1 garlic clove, minced
3 Tablespoons good olive oil
3 Tablespoons butter, melted
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon each dried sage, dill and celery salt
2 teaspoons dried thyme
2 Tablespoons chopped fresh flat-leaf parsley
Chop all of the vegetables. The vegetables will shrink while baking, so don't cut them too small. In a large bowl toss the vegetables with the garlic, oil, seasonings and herbs. Place vegetables in a single layer on 1 to 2 sheet pans. Bake at 425ยบ for 25 to 35 minutes, until all the vegetables are tender, turning once. Sprinkle with parsley, season to taste, and serve hot.
1 fennel bulb, largely chopped
1 red onion, largely chopped
3 zucchini, largely chopped
3 yellow squash, largely chopped
1 small butternut squash, peeled and chopped
1 small red pepper, largely chopped
1 garlic clove, minced
3 Tablespoons good olive oil
3 Tablespoons butter, melted
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon each dried sage, dill and celery salt
2 teaspoons dried thyme
2 Tablespoons chopped fresh flat-leaf parsley
Chop all of the vegetables. The vegetables will shrink while baking, so don't cut them too small. In a large bowl toss the vegetables with the garlic, oil, seasonings and herbs. Place vegetables in a single layer on 1 to 2 sheet pans. Bake at 425ยบ for 25 to 35 minutes, until all the vegetables are tender, turning once. Sprinkle with parsley, season to taste, and serve hot.
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