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Ridgeville Roasted Vegetables

This aeromatic vegetable recipe can be served with a hearty meet such as beef, pork or venison.


1 cup butternut squash, cut into medium cubes.

1 cup sweet potato, cut into medium cubes.

2 cups of Brussels sprouts, cut in quarters.
2 cups parsnips, cut diagonally in thin slices.
2 cups carrots, cut diagonally in thin slices.

1 medium bell pepper, chopped into bite sized squares.
1 large red onion, quartered and lightly broken apart. Cut the largest pieces in half.
3 tablespoons olive oil.

½ tsp fresh chopped rosemary
½ tsp sea salt.

½ tsp black pepper.


Medium baking sheet or 9 x 13 baking pan or glass casserole dish

Rubber spatula or spoon



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.



Serve with hearty meat.

Serve over rice.


Enjoy by itself.




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