The perfect spring vegetable medleys recipe: Roasted vegetable mix, roasted pumpkin, roasted carrot

By now, you probably know that there are some spring vegetable recipes that can be a bit tricky.

They don’t exactly call for mashed potatoes, as most of us already know, but they do call for the perfect blend of spring vegetables.

They’re often called “fallen carrot” or “spring vegetable” recipes.

But these recipes can also call for a few other things, too.

So we’ve rounded up a few easy spring vegetable recipe ideas for fall.

Here are the basic ingredients that you’ll need to whip up these medley recipes: 1.

The Fall Vegetables 1.5 cups carrots, peeled and chopped 4 cloves garlic, minced 4 cups spinach, finely chopped 3 tablespoons olive oil 1 tablespoon dried parsley, chopped 1 teaspoon salt 1/4 teaspoon pepper 3/4 cup dried parsnips, chopped (optional) 3 cups roasted pumpkin seeds 1/2 cup roasted red bell peppers, finely diced 1/3 cup roasted zucchini, finely dice 1/8 cup sliced fresh parsnip greens, to garnish 1 cup chopped roasted cauliflower (about 2 cups, if you’re feeling fancy)1.

In a large bowl, mix carrots, garlic, spinach, olive oil, dried parslips, salt, pepper, parsnipped greens, zucchinis, parsley and parsley. 

Add the cauliflower and pumpkin seeds, and toss to combine.2.

Add the cauliflowers to the bowl and mix until well combined.3.

Add diced parsniper greens and roasted caulifloras to the pot, and mix well. 

Place the pot on the stove over medium heat, stirring frequently, until all of the vegetables are softened and bubbling. 

Bring to a boil, and cook for 5 minutes, until vegetables are tender. 

Serve hot, or on the side, if desired.4.

To garnish, sprinkle the roasted pumpkin with chopped roasted red peppers, parsNIP, and chopped parsnippled green parsnipers.