"Finished product. I am loving the end result of these delicious fall vegetables. I used delicata squash, carrots, onions, sumac and garlic. Roasted at 425 till done. They caramelized up and were so completely yummy finished off with a bit of butter and then back in the oven for a few to crisp up. Chop fresh herbs to sprinkle over."
Roasted Delicata Squash, Carrots, Onions With Sumac And Garlic
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Recipe Intro From nocrumbsleft
It’s the ideal time of year to show to off the bountiful fall harvest on a gorgeous party platter. This dish can be either casual or elegant, and leftovers, if any, are delectable when blended with stock for a fall soup.
INGREDIENTS
1 delicata squash
1 bunch carrots
1 red onion
Garlic
Olive oil
Sumac, to taste
Kosher salt, to taste
DIRECTIONS
Preheat oven to 425F.
Cut squash in half and scoop out seeds. Add carrots, red onions and garlic. Toss all the vegetables in olive oil, then sprinkle with sumac and kosher salt. Place vegetables, squash flesh side down, on a lightly oiled pan.
Bake until tender, about 35 minutes. Check after 20 minutes.