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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
  • Total Time
    Prep: 10 min. Bake: 1 hour
  • Makes
    6 servings

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

  • 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.
  • 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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