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Winter Roasted Vegetables

Total Time

Prep: 10 min. Bake: 1 hour

Makes

6 servings

Roasted vegetables and pears are scrumptious paired with blue cheese and toasted hazelnuts and then drizzled with balsamic vinegar. —Susie Van Etten, Chapmansboro, Tennessee
Winter Roasted Vegetables Recipe photo by Taste of Home

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 15x10x1-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.

Nutrition Facts

1 each: 258 calories, 13g fat (3g saturated fat), 8mg cholesterol, 214mg sodium, 31g carbohydrate (10g sugars, 5g fiber), 6g protein.

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