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Winter Roasted Vegetables

 Winter Roasted Vegetables
Roasted vegetables and pears are scrumptious paired with blue cheese and toasted hazelnuts and then drizzled with balsamic vinegar. —Susie Van Etten, Chapmansboro, Tennessee
6 ServingsPrep: 10 min. Bake: 1 hour


  • 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


  • 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.
  • 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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Winter Roasted Vegetables (continued)

Nutritional Facts: 1 serving equals 258 calories, 13 g fat (3 g saturated fat), 8 mg cholesterol, 214 mg sodium, 31 g carbohydrate, 5 g fiber, 6 g protein.