Fall Harvest Medley

Fall Harvest Medley

Makes 8 servings

6 cloves garlic
3 shallots, quartered
2 (8-ounce) packages
miniature rainbow carrots,
cut in half
2 red apples, quartered
2 green apples, quartered
1 bunch radishes with green
tops, trimmed and cut in half
1 pound Brussels sprouts, peeled,
trimmed, and cut in half
4 sprigs fresh rosemary
¼ cup olive oil
¼ cup butter, melted
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 tablespoon chopped fresh
Garnish: fresh sage

1. Preheat oven to 425°. Line a rimmed baking sheet with foil; set aside.

2. In a large bowl, combine garlic, shallots, carrot, all apples, radishes, Brussels sprouts, and rosemary sprigs. Add oil and butter, and toss to coat all vegetables. Season vegetables with salt, pepper, and rosemary.

3. Bake for 25 to 30 minutes or until lightly browned and tender. Serve immediately. Garnish with fresh sage, if desired.