Roasted Fall Veggies with Apple Balsamic

The amount of butternut and other veggies is just approximate. Use what you have in the combination and amounts you desire. Barb L.

Serves: 4-6


3-4 cups Butternut Squash, peeled and cut into 1 ½” cubes

2 Gala or other apples, cored and cut into 1 ½” cubes

2 med parsnips (stay away from the thick ones as they are very fibrous!) cut into rounds of the same size

2 medium carrots, cut into rounds of the same size

2 Tbsp Flying Olive Chipotle Extra Virgin Olive Oil (If you don’t like ANY spice, add more Rosemary Oil or a Flying Olive mild-medium Single Varietal of Choice)

2 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil

2 tsp cumin

2 tsp ground coriander

1 tsp allspice

½ tsp cinnamon

Salt and pepper

2-3 Tbsp Flying Olive Gravenstein Apple (won’t make the veggies and fruits dark) or Red Apple Balsamic Vinegar (will make the veggies and fruit dark)—but use the one you like best!

2-3 tsp fresh rosemary leaves, chopped for garnish or a sprig of rosemary


Preheat the oven to 400 degrees F.

Cut all the veggies and apples into the same size cubes. Add the Flying Olive Extra Virgin Olive Oils, cumin, coriander, allspice, cinnamon, and salt and pepper to a large bowl. Add the cubes and toss to coat.

Cover a rimmed baking sheet with aluminum foil. Add the veggies and apple, in one layer, and any oil and spices from the bowl.

Cook in the oven for about 15 minutes, checking to be sure the veggies are done and lightly browned.

Serve sprinkled with the additional rosemary leaves or sprig, if desired.

Submitted by Barb L.