Roasted Vegetables

Roasted Veggies

veggies 3

As the weather begins to cool down, my favorite way to make seasonal vegetables is to roast them. There is something that is so comforting about eating a bowl of warm, roasted veggies. I am constantly changing up the different veggies in this dish so feel free to experiment!

 

What You Need:

Butternut Squash, peeled and cubed

Zucchini, sliced

Carrots (I used baby carrots but you could use either type)

Sweet Potato, cubed

Two small Red Potatoes, cubed

Herbed Olive Oil

Salt and Pepper

 

What To Do:

Line a baking pan with foil and sprinkle on herbed olive oil. This amount of veggies took up two baking pans. Toss the veggies in the oil and sprinkle on salt and pepper. Toss them again a couple of times until they are evenly coated.

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Bake at 425 degrees for 20 minutes, take out the pans, and flip the veggies. Bake for another 20 minutes until the vegetables are golden brown.

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I like to pair my roasted vegetables with my homemade honey mustard dressing. See the recipe under dressings or clink the link above! Enjoy!

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