Winter Roasted Vegetables |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Roasted vegetables and pears are scrumptious paired with blue cheese and toasted hazelnuts and then drizzled with balsamic vinegar. Ingredients:
1 medium acorn squash, seeded and cut into 8 wedges |
1 pound fingerling potatoes, halved |
1 medium onion, cut into wedges |
3 tablespoons olive oil, divided |
2 medium pears, cut into wedges |
1/4 teaspoon minced fresh thyme |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons balsamic vinegar |
1/2 cup crumbled blue cheese |
1/4 cup chopped hazelnuts, toasted |
Directions:
1. Place the squash, potatoes and onion in a large resealable plastic bag. Add 2 tablespoons oil; seal bag and shake to coat. Place in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 40-45 minutes or until golden brown, turning once.
2. Place pears in a large resealable plastic bag. Add the thyme, salt, pepper and remaining oil; seal bag and shake to coat. Arrange with vegetables. Bake 10-15 minutes longer or until tender. Arrange in an ovenproof dish; drizzle with vinegar and sprinkle with cheese. Bake for 2-3 minutes or until cheese is melted. Sprinkle with hazelnuts. Yield: 6 servings.
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