Roasted Autumn Vegetables

Ready in 35 minutes

Makes 2 recipes, each of which Serves  4

67 calories 

Ingredients

• 2 lbs. sweet potato small, coarsely cubed

• 2 red onions, coarsely chopped

• 4 apples, coarsely chopped

• 2 parsnips, cut into coins

• 5 carrots, cut into coins

• 2 Tab. olive oil

• 1 tea. Basil

• 1 tea. Sage

• 1 tea. Thyme

• 1/2 tsp. Salt

• ¼ tea. Black Pepper

• 2 gallon freezer bags 

• 2 quart freezer bags

Preparation

1. Core and dice the apples into 1-inch pieces. Peel and dice the sweet potato and red onion, into 1-inch pieces. Cut carrots and parsnips into coins.

2. Divide the chopped apples, onions, sweet potatoes, carrots, and parsnips evenly into two gallon freezer bags . Drizzle the olive oil over top,  dividing between the two bags and then add the basil, sage, rosemary, salt, and freshly cracked pepper. Toss until everything is well coated in oil and herbs. Remove excess air. Seal and freeze.

3. Shake to combine. Remove excess air. Seal and freeze.

Ingredients for Cooking Day

• ¼ cup honey or maple syrup

• Additional Basil, Sage and Thyme, optional

Cooking Instructions

1. Preheat the oven to 400ºF. 

2. Transfer the contents of the freezer bag to a baking sheet and put into the preheated oven and roast for 20 minutes. 

3. After 20 minutes, add honey or maple syrup to vegetables and toss. 

4. Stir the vegetables. Return the baking sheet to the oven. Roast the sausage and vegetables for another 20 minutes, or until it reaches your desired level of browning. 

5. Top with chopped additional herbs for garnish after roasting, then serve.