Winter Roasted Vegetables

Name: Winter Roasted Vegetables
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

11 ingredients

2 steps

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.