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    Home » Recipes » All American, The Americas & Australia

    Colorful Platter of Roasted Autumn Vegetables

    Published: Nov 17, 2015 · Modified: Feb 13, 2022 by Cara Kretz · This post may contain affiliate links · 1 Comment

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    Roasted veggiesOne of the most beautiful, healthy and delicious family-size platters you can make for Thanksgiving is a rainbow of roasted autumn vegetables! The key to roasting a variety of vegetables is to cut them into consistent- sized pieces so they cook evenly. Some vegetables will crisp more than others, and that is a good thing to achieve a variety of textures, flavors, and colors. For this platter I used the organic vegetables that came in my CSA box from The Gentleman Farmer, a local farm.  This recipe is also a great dish to make anytime, and with any variety of vegetables of your liking. 

    Cut veggiesThe diced, bite-size, raw vegetables are colorful before roasting.

    finished platter of veggiesThe finished platter after dinner left a rainbow of colors

    Roasted veggies
    Print Pin
    5 from 1 vote

    Colorful Platter of Roasted Autumn Vegetables

    Easy, healthy and a beautiful way to serve vegetables to your family!
    Course Vegetables
    Prep Time 45 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 1 hour hour 20 minutes minutes
    Servings 6 -8 servings
    Author Homemade Italian Cooking with Cara

    Ingredients

    • 2 fennel bulbs trimmed
    • 3 medium beets trimmed, peeled
    • 2 lbs tri-colored carrots purple, white and orange, trimmed, peeled
    • 1 pound baby brussel sprouts trimmed, brown leaves removed
    • 3 medium turnips
    • 1 medium butternut squash peeled and seeded
    • 5 stalks celery trimmed
    • 2 small celery root bulbs peeled
    • 3 tablespoons olive oil
    • salt & pepper to taste

    Instructions

    • Thoroughly wash and dry all vegetables before prepping. Prepare each vegetable - trim, peel, seed - as needed. Cut each vegetable into a small bite size cubes, or as close as you can get each shape.
    • Toss each type of vegetable in a small bowl with a drizzle of olive oil. Place each vegetable on one section of a baking sheet. Separating them this way makes it easier to arrange the roasted vegetables on a platter in a colorful pattern. It will take two baking sheets to hold all the diced pieces. Sprinkle all with salt & pepper.
    • Roast in a pre-heated 450 degree oven for 30-40 minutes, or until the edges are crisping and the beets and squash are steaming and fork tender.
    • Arrange in layers in a low platter. Can be served hot or at room temperature.

     

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    Comments

    1. Ryan Yantis

      November 17, 2015 at 10:09 am

      5 stars
      Awesome vegetable dish; simple, healthy, and tasty. Our daughters love this and will always go for second servings.

      Reply

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    Hi, I'm Cara Mia Cipolla. My goal is to pass on my recipes, tips and secrets and hopefully inspire others to become great home cooks. In addition to the blog, I also write cookbooks, teach cooking classes, and take on the occasional consulting project for other culinary businesses.

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