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Robeson County Roasted Vegetables

Robeson County Roasted Vegetables With Garlic, Olive Oil and Red Wine Vinegar Dressing


7-8 servings.


1 ½ cups butternut squash, cut into small cubes.
1 ½ cups sweet potato, cut into small cubes.
1 ½ cups of Brussels sprouts, cut in quarters.
4 small beets, cut in half then sliced thinly.
1 ½ cups parsnips, cut diagonally in thin slices.
1 ½ cups carrots, cut diagonally in thin slices.
1 large red onion, quartered and lightly broken apart. Cut the largest pieces in half.
3 tablespoons olive oil.
½ tsp sea salt
½ tsp black pepper.
1 cup crumbled goat cheese.
½ cup toasted pumpkin seeds .

Garlic, oil and vinegar dressing.

3 tbsp olive oil
2 tbsp red wine vinegar
½ tsp minced fresh garlic
¼ tsp salt
¼ tsp black pepper


Medium baking sheet or 9 x 13 baking pan or glass casserole dish
Rubber spatula or spoon
Dressing shaker OR mixing bowl and small whisk


Dressing preparation

Put all dressing ingredients into dressing shaker or mixing bowl

Shake in dressing shaker for one minute or mix in mixing bowl with spatula or whisk for one minute.

Roasting Vegetables

Preheat oven to 450º.

Put vegetables in pan and toss with olive oil.

Sprinkle with salt and pepper.

Put dish into oven and roast the vegetables about 30 minutes.

Remove when the vegetables are soft and let cool.

Mix roasted vegetables in a serving bowl.

Drizzle with Garlic, oil and red wine vinegar dressing.

Top with crumbled cheese and pumpkin seeds.



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