Harvest Vegetable Medley - cooking recipe

Ingredients

1 lb Brussels sprout, trimmed
1 butternut squash, halved and cut into chunks (1 1/2 lbs)
1 head cauliflower, cut into 2 inch florets (1 lb)
1 lb fingerling potato, halved
4 leeks, trimmed and quartered lengthwise (white part only)
1/2 lb baby carrots
1/2 lb baby parsnip, peeled and trimmed
24 garlic cloves, peeled and halved (2 heads)
3 garlic cloves, minced (1 T)
4 tablespoons olive oil
1 tablespoon fresh sage, chopped
24 fresh sage leaves
1 tablespoon fresh rosemary, chopped
2 small red bell peppers, quartered

Preparation

Adjust oven rack to lowest position. Preheat oven to 450.
Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.
Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 T olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper and spread into single layer.
Roast 25 minutes, tossing vegetables twice.
Add bell pappers, Brussels sprouts, minced garlic and ramaining 1 T oil.
Roast 15 minutes more, or until vegetables are browned on edges and ender. Season with salt and pepper.