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Nif’s Fall Harvest Vegetable Bake
At a Glance
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 55 min
- Servings
- 10.00 serving(s)
Categories
- Side Dish
Cuisine
- Fusion
Cooking Method
- Roast
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Nif's Fall Harvest Vegetable Bake brings together 1/4 cup olive oil, 1 1/2 lbs pattypan squash, trim stems short (any colour), 1 lb turnip, cut into large cubes (the size of the squash) in a practical dish for home cooking. It takes about 55 min to prepare and cook. It makes approximately 10 servings.
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Ingredients
- 1/4 cup olive oil
- 1 1/2 lbs pattypan squash, trim stems short (any colour)
- 1 lb turnip, cut into large cubes (the size of the squash)
- 3 large carrots, cut into large slices (the size of the squash)
- 1 lb sweet potato, cut into large cubes (the size of the squash)
- 3 sage leaves, torn
- freshly ground sea salt and pepper
- 3 sprigs fresh rosemary
- 1/4 large red onion, halved and sliced
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Instructions
Preheat oven to 375°F.
Heat an oven proof frying pan over medium heat and add oil. I use a cast iron pan.
Add in all veggies and stir to coat with oil. Add sage and salt and pepper to taste.
Top with sliced onion and rosemary sprigs.
Cover with foil and bake for 45 minutes.
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