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Winter Roasted Vegetables Recipe

   
 

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     Winter Roasted Vegetables

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

Ingredients
1 medium acorn squash, seeded and cut into 8 wedges
1 pound fingerling potatoes, halved
1 medium onion, cut into wedges
3 tablespoons olive oil, divided
2 medium pears, cut into wedges
1/4 teaspoon minced fresh thyme
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons balsamic vinegar
 
1/2 cup crumbled blue cheese
1/4 cup chopped hazelnuts, toasted

Instructions
Place the squash, potatoes and onion in a large resealable plastic bag. Add 2 tablespoons oil; seal bag and shake to coat. Place in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 40-45 minutes or until golden brown, turning once.
Place pears in a large resealable plastic bag. Add the thyme, salt, pepper and remaining oil; seal bag and shake to coat. Arrange with vegetables. Bake 10-15 minutes longer or until tender. Arrange in an ovenproof dish; drizzle with vinegar and sprinkle with cheese. Bake for 2-3 minutes or until cheese is melted. Sprinkle with hazelnuts. Yield- 6 servings.


Originally Submitted
1/19/2011





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