Harvest Vegetable Medley

Ingredients

• 1 lb Brussels sprout, trimmed
• 1 butternut squash, halved and cut into chunks (1 1/2 lbs)
• 1 head cauliflower, cut into 2 inch florets (1 lb)
• 1 lb fingerling potato, halved
• 4 leeks, trimmed and quartered lengthwise (white part only)
• 1/2 lb baby carrot
• 1/2 lb baby parsnip, peeled and trimmed
• 24 garlic cloves, peeled and halved (2 heads)
• 3 garlic cloves, minced (1 T)
• 4 tablespoons olive oil
• 1 tablespoon fresh sage, chopped
• 24 fresh sage leaves
• 1 tablespoon fresh rosemary, chopped
• 2 small red bell peppers, quartered

Directions

1. 1

   Adjust oven rack to lowest position. Preheat oven to 450.

2. 2

   Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.

3. 3

   Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 T olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper and spread into single layer.

4. 4

   Roast 25 minutes, tossing vegetables twice.

5. 5

   Add bell pappers, Brussels sprouts, minced garlic and ramaining 1 T oil.

6. 6

   Roast 15 minutes more, or until vegetables are browned on edges and ender. Season with salt and pepper.