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Roasted Autumn Vegetables
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Description
This is an easy, healthy and colorful side dish for any holiday table! You can swap in the types and quantities of the vegetables that you prefer. I often double this on two pans, and rotate them halfway through the cooking time.
Ingredients
- ½ pounds Baby Carrots, Halved
- 1 whole Medium Red Onion, Cut In 16 Wedges And Separated
- 1 whole Small Butternut Squash, Peeled, Seeded, And Cut In 1-inch Chunks
- 1 whole Large Sweet Potato Or Yam, Peeled And Cut In 1-inch Chunks
- 2 whole Medium Yukon Gold Potatoes, Scrubbed And Cut In 1-inch Chunks
- 2 Tablespoons Olive Oil
- 1 clove Garlic, Minced
- 1 teaspoon Dried Rubbed Sage
- 1 teaspoon Dried Rosemary, Crushed
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
Preparation
1. Preheat oven to 425ºF. Spray a large jelly roll pan with nonstick cooking spray.
2. Place vegetables in pan. Pour oil over vegetables. Sprinkle with garlic and seasonings and stir to coat.
3. Bake 35-45 minutes, or until vegetables are tender.
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