Skip to main content

Harvest Vegetable Medley

Roasting vegetables with whole garlic cloves makes this main dish extra-flavorful. For a leftover treat, spread veggies on bread, top with cheese, and broil in the oven.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 lb. small Brussels sprouts, trimmed
Ingredient Line: 
1 butternut squash, halved, cut into chunks (1 ½ lb.)
Ingredient Line: 
1 head cauliflower, separated into 2-inch florets (1 lb.)
Ingredient Line: 
1 lb. fingerling potatoes, halved
Ingredient Line: 
4 medium leeks, white parts only, trimmed and quartered lengthwise
Ingredient Line: 
½ lb. baby carrots, trimmed
Ingredient Line: 
½ lb. baby parsnips, peeled and trimmed
Ingredient Line: 
24 cloves garlic, peeled and halved (2 heads), plus 3 garlic cloves, minced (1 Tbs.), divided
Ingredient Line: 
4 Tbs. olive oil, divided
Ingredient Line: 
1 Tbs. chopped fresh sage, plus 24 leaves, divided
Ingredient Line: 
1 Tbs. chopped fresh rosemary
Ingredient Line: 
2 small red bell peppers, quartered

Instructions: 

1. Adjust oven rack to lowest position. Preheat oven to 450°F. Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.

2. Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 Tbs. olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper, and spread into single layer. Roast 25 minutes, tossing vegetables twice. Add bell peppers, Brussels sprouts, minced garlic, and remaining 1 Tbs. oil. Roast 15 minutes more, or until vegetables are browned on edges and tender. Season with salt and pepper, and serve over Chestnut-and-Apple Stuffing.

Nutrition Information: 

Calories: 
245
Protein: 
7 g
Total Fat: 
7.5 g
Saturated Fat: 
1 g
Carbohydrates: 
42 g
Cholesterol: 
0 mg
Sodium: 
354 mg
Fiber: 
10 g
Sugar: 
9 g
Yield: 
Serves 8

Comments on this Recipe

Does anybody have an oven dish big enough for all this veg?? Do you take the whole garlic out at the end?

Dear Vegetarian Times, You just made my day!!! Recently, I pulled out an old issue of VT and I purchased all the ingredients for the Harvest Vegetable Medley (Nov. 2007), and, to my horror, realized that I misplaced that VT issue! I was dumbfounded at what to do with all the ingredients. So, I went to your website, clicked on Recipes, and found THE RECIPE. Thank you very much. Irene Tatariw Trindle New Hope, PA

This is my favorite roasted veggie recipe.It has a lot of garlic and sage.

Leave a comment