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Roasted Fall Vegetables

Every fall you can use your favorite vegetables to make the perfect side dish for any occasion. 


2 stalks of Brussels’ Sprouts, sprouts removed, ends trimmed, cut in halves

4 large sweet potatoes, cut into half-moons

1 medium ambercup squash, seeds removed, diced

1/3 cup olive oil

Salt and black pepper, to taste

2 tablespoons fresh thyme

2 tablespoons fresh parsley, chopped



1.  Preheat oven to 425F.

2.  In a large bowl, toss Brussels’ Sprouts with salt, pepper (to taste) and enough olive oil to evenly coat them.  Lay them out on a cookie sheet.  Repeat this process for the sweet potatoes, and ambercup squash.

3.  Roast in the oven for about 35-40 minutes, or until lightly golden brown and fork tender.

4.  Toss with the herbs.  Serve warm.  Can be held in a low heat, electric fry pan.

Yield: 12-16 Servings

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912