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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Delicious with roast. Ingredients:
2 medium yukon gold potatoes, cut into eighths |
1 medium red onion, cut into 16 wedges and separated |
1 small butternut squash, peeled,seeded and cut into 1 inch pieces |
1 large sweet potato, peeled and cut into 1 inch pieces |
1 lb baby carrots |
2 tablespoons olive oil or 2 tablespoons vegetable oil |
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage |
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves |
1/2 teaspoon salt |
1 clove garlic, finely chopped |
Directions:
1. Heat oven to 425 degrees.
2. Spray jelly roll pan, 15 1/2in.
3. x 10 1/2in.
4. x 1 inch, with cooking spray.
5. Place vegetables in pan.
6. Pour oil over vegetables.
7. Sprinkle with remaining ingredients.
8. Stir to coat.
9. Bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are crisp-tender.
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