Ombre Roasted Vegetables, a beautiful display of fading orange-colored vegetables, carrots, sweet potatoes, and butternut squash that have been tossed with flavorful herbs, avocado oil, and honey then perfectly roasted.
The past weeks have been making me hungry for all the flavors of fall. Don't you think sweet potatoes and butternut squash scream fall?
So I decided to do a sheet pan of roasting sweet potatoes and butternut squash together.
I got to thinking how close the shades of colors are in these two vegetables.
Then I thought I could throw some carrots in and it would bring them closer to an ombre shade.
Gorgeous fall colors!
Roasting vegetables is pretty simple, but there are a few tips that will help you bring them to perfection, crisp on the outside and tender and moist on the inside.
The first tip is in the preparation of the vegetables. Cut the vegetables to the closest same size as much as you can to ensure that they cook evenly.
The second tip is in arranging the vegetables on a lined sheet pan with parchment paper as loosely as possible. They can be slightly touching but not stack on top of each other to keep them from steaming instead of roasting. What I mean by steaming is they will release too much liquid and not roast, but become dry.
The third tip is in cooking temperatures. The temperature needs to be extra high. The temperature needs to be in the range of 425 to 500 degrees depending on what you are roasting. For these vegetables, I roasted them at 475 degrees F.
We had these for supper. My husband loved them. I am so happy the temperatures are dropping here in Texas so we can cook more sheet pan meals.
I hope you give these ombre roasted vegetables a try and see how fabulous they are!
Enjoy xo!
Yield: 6-8
Ombre Roasted Vegetables
Ombre Roasted Vegetables, a beautiful display of fading orange-colored vegetables, carrots, sweet potatoes, and butternut squash that have been tossed with flavorful herbs, avocado oil, and honey then perfectly roasted.
prep time: 15 MINScook time: 1 hourtotal time: 1 hours and 15 mins
INGREDIENTS:
- 1/4 cup avocado oil
- 1/2 tablespoon dried tarragon
- 1/4- 1/3 cup honey (divided)
- 1 1/2 teaspoon salt
- 1 teaspoon coarse black pepper
- 2 cups large chopped carrots (1" chunks)
- 2 cups thick sliced sweet potatoes cut in half (1/2" chunks)
- 2 cups large cubed butternut squash (1" chunks)
INSTRUCTIONS
- Preheat to 475 degrees F. Line a sheet pan with parchment paper; set aside.
- In a small bowl add avocado oil, tarragon, 1/4 cup honey, salt, and pepper. Stir together and mix well; set aside.
- In a large bowl, toss all the vegetables together. Drizzle the avocado oil mixture over vegetables. Toss and coat them really well.
- Arrange the coated vegetables on the prepared sheet pan loosely being sure none are stack on top each other.
- Bake in the preheated oven for 30 minutes. Remove from oven using a large spatula turn vegetables over and taste for adjusting seasoning. I like to give another light drizzle of honey if needed. Bake for another 15-25 minutes.
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