Roasted Fall Vegetables

There is an old adage when it comes to wine, "don't choose a wine by the look of its label." A label's design is intended to  catch a consumer's eye, without regard to the specifics of the wine, such as the grapes used, the terrior, and/or the process.  Yet, most people purchase wine based upon the label.

Recipes are a lot like wine.  One should not choose a recipe based upon the picture.  The photograph, much like a wine's label, is designed to get the attention of the browser.  

This recipe represents an instance where I did not follow that old adage.  I was looking for a colorful side dish to go with a roasted turkey.   While surfing the Internet, I came across a recipe from Colorful Recipes that had a picture of colorful roasted vegetables.  Based upon that picture, I decided to make this recipe as that vegetable side dish. 

And, as I expected, the finished product did not come close to the picture that initially grabbed my attention.  That is the problem with choosing things based upon sight alone.  It is important to learn more about the recipe, such as the ingredients, cooking process and cooking times, before making a decision.  Once can say that the old adage applies to just about everything, not just about wine or recipes but also books or even people.  In the end, it is important to look beyond the first impression and really get to know what or who you are working with. 

ROASTED FALL VEGETABLES

Recipe adapted from Colorful Recipes

Serves 6  to 8

Ingredients:

1 sweet potato, peeled and cubed

1/2 pound butternut squash, peeled and cubed

1/2 pound green beans

3 small-medium carrots, peeled and cubed

8 ounce baby bella mushrooms

1/2 red onion, cut into wedges

1 head of garlic, peeled

2 tablespoons of extra virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons of Italian seasoning

Fresh thyme, to taste

Salt, to taste

Freshly cracked black pepper, to taste

Directions:

Preheat oven to 425 degrees.  Place all of the ingredients on a large baking sheet. Toss well with the oil, vinegar and herbs.  Bake 45 to 50 minutes until fork tender.  Serve immediately.

ENJOY!