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Recipe: Roasted Fall Vegetables

This colorful dish gives your kids an opportunity to help in the kitchen and to try some new veggies.

Choose a variety of veggies, enough for a single layer on a large baking sheet — carrots, turnips, Brussels sprouts, red potatoes, parsnips, onion or shallots, etc. Depending on age, kids can help peel. Preheat oven to 425 F.

Cut veggies to similar sizes.

In large bowl measure and mix:

  • 1 head of garlic (cut gloves into quarters)
  • 1 package of onion soup mix
  • 1 tablespoon of honey
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of onion powder
  • 1 tablespoon of fresh rosemary (chopped)
  • 1 teaspoon of garlic powder
  • 1 teaspoon of black pepper
  • 1 teaspoon of fresh thyme (chopped)
  • 1 dash cayenne powder

Add cut veggies and toss to coat them in the dressing. Place veggies onto a parchment paper-covered baking sheet and bake until desired texture.

Enjoy the smells, the colors and the taste.