Wednesday, November 12, 2008

Roasted Fall Veggies

Hmm.. what do we have here?  Some red onions, two types of beets, butternut squash, acorn squash, garlic, and some lovely parsnips.  All lovingly dressed in homemade ghee, herbes de provence, and some sea salt. Picture taken before they were roasted in the oven until tender (there's no time for pictures once this is cooked and the savages start sniffing them out).  


  1. How long would this be cooked for and at what temperature?

  2. Hi Carlitta,
    I suppose that information would have helped! I'd say around 400 degrees for about 40 minutes. Give them a taste test every now and then to check for tenderness. They're best tender, not mushy (it seems to be a fine line between the two).
    Let me know how it goes.