How to Make Gordon Ramsay Roasted Fall Veggies

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, roasted fall veggies. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Roasted Fall Veggies is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Roasted Fall Veggies is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have roasted fall veggies using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Fall Veggies:

1. Prepare Fall and winter veggies
2. Get Brussel Sprouts
3. Get sweet potatoes
4. Make ready Sliced Parsnips
5. Take onion, chopped
6. Take Eggplant
7. Make ready olive oil
8. Take salt
9. Make ready Fresh ground pepper

Instructions to make Roasted Fall Veggies:

1. Preheat oven to 400° F
2. Line a sheet pan with parchment paper or aluminum foil.
3. Wash, peel, and chop veggies to a uniform size.
4. Put on sheet pan, and add Olive oil, salt, and pepper. Toss to coat. (You could add your favorite herbs or additional spices here if you like, but I use the left over veggies for so many different recipes through the week that I like to have a blank slate.)
5. Place in preheated oven for twenty minutes.
6. After 20 minutes, toss veggies and rotate sheet pan.
7. Place back in oven for 10 more minutes, or until desired doneness. I like mine a little on the crispy/caramelized side. (Watch closely after first 20 minutes as they can burn quickly. I know from experience(s)).
8. Remove from oven and enjoy. The possibilities are endless! They are great served as a side with roasted chicken, you could toss with your favorite vinaigrette for a roasted veggie salad that can be served warm or cold, use as a pizza topping, add to warmed chicken or veg stock and puree for a wonderful roasted vegetable soup (I like to add a little cream at the end to make it extra yummy and luxurious.), or make them the star ingredient of your next Panini by using your favorite bread (I like Rosemary Focaccia.), provolone cheese, and your favorite spread (I use a delish sundried tomato spread.).

So that’s going to wrap it up with this exceptional food roasted fall veggies recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!