Roasted Autumn Vegetables

Yield: 8 (1/2 cup) servings

Preparation Time: 15 min; Cook Time: 30 min; Total Time: 45 min

Ingredients

1 Tablespoon olive oil

1 Tablespoon white wine vinegar

1 orange, zest/grate to measure 1 tsp zest, then cut orange in half and juice to measure 1 Tbsp juice

Salt to taste

Freshly ground pepper to taste

1 carrot, peeled and sliced into 1/4- inch pieces

2 medium beets, peeled and chopped into 1/2- inch pieces

1 medium leek (white part only) cut in half lengthwise, thinly sliced

1 small sweet potato, peeled and chopped into 1/2- inch pieces

1 small red onion, chopped into 1/2- inch pieces

1 teaspoon dried tarragon

Order Ingredients on

Directions:

Preheat oven to 450 degrees F

Lightly coat large baking sheet with cooking spray.

In a small bowl whisk together oil, vinegar, orange zest, orange juice, salt and pepper.

Arrange carrot, beets, leek, sweet potato and onion in single layer on baking sheet. Sprinkle with tarragon. Drizzle oil and vinegar mixture over vegetables. Bake 30 to 35 minutes, stirring occasionally.

When vegetables are tender, remove from oven and serve immediately.

Leftovers may be covered and refrigerated. Vegetables may be served hot or cold.

Please note that some ingredients and brands may not be available in every store.

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