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Roasted Vegetables
By Melissa's Corporate Chefs


3/4 pound Baby Dutch Yellow® Potatoes (DYP's)
1 Maui Onions
1 Acorn Squash
4 Parsnips
2 tablespoons Olive Oil
1 tablespoon Vegetable Stock (good quality)
1/2 teaspoon Black Pepper ground
1/2 teaspoon Salt
1 tablespoon Thyme chopped
sprigs Thyme for garnish
2 Fennel Bulbs


Slice DYP's in half lengthwise. Cut root ends and stalks from the fennel bulbs; cut each bulb lengthwise through the root end into 4 wedges.

Slice onion crosswise into three equal pieces. Cut each squash lengthwise into quarters; discard seeds.

Cut each quarter crosswise into 2 pieces. Cut parsnips lengthwise in half.

Preheat oven to 400 degrees F. Place vegetables in a large roasting pan.

Toss vegetables in each pan with the olive oil. In small bowl, mix vegetable stock, pepper, salt, and thyme.

Toss the seasoning mixture with vegetables in the roasting pan.

Roast vegetables 30 minutes, stirring once. Continue roasting 20 to 30 minutes longer, until vegetables are tender and nicely browned.

Remove vegetables to warm large platter. Deglaze pan with 2 tablespoons hot water, stir to loosen brown bits off bottom of pan.

Taste first to ensure liquid does not take on a burned taste. Pour liquid from each pan over vegetables. Garnish with thyme sprigs.