Roasted Autumn Vegetables


2 large sweet potatoes, peeled and cut into 1 inch pieces
2 large parsnips, peeled and cut into 1 inch pieces
1 lb. baby carrots
1 bulb fennel, sliced
1 large red onion, sliced
2-4 Tbs. extra-virgin olive oil, divided use
1 tsp. dried thyme
1 zucchini, cut into 1 inch slices
1 yellow squash, cut into 1 inch
8-10 cloves garlic, smashed
1/2 cup roasted red peppers, cut into 1-inch pieces

Kosher salt and freshly ground black pepper, to taste.


Preheat oven to 425 degrees. Place the sweet potatoes, parsnips, carrots, fennel and red onions onto the baking sheets; drizzle with 2 Tbs. olive oil, tossing vegetables with thyme to coat. Roast vegetables for 30 minutes, then add the zucchini and yellow squash, and drizzle with the remaining 1-2 tablespoons olive oil, tossing vegetables once again to coat. Roast vegetables 20 minutes longer; add garlic and roast an additional 5 minutes. Test vegetables to be sure they are fork-tender, then remove from the oven and allow to cool for 10 minutes.

Toss the roasted vegetables with roasted red peppers and season to taste with salt and pepper. Serve at once, and emjoy!