Oven Roasted Fall Veggies
This is one of my standby recipes every fall and winter. It is super easy and super yummy too! I dare say that the kiddos are beginning to get a little tired of this one by the time spring rolls around. Maybe I shouldn’t use it quite so often? Nah, they’ll just have to deal with it.
Oven Roasted Fall Veggies
- 2 cups red potatoes, washed and cubed
- 2 cups red onion, cubed
- 2 cups butternut squash, cubed
- 2 cups sweet potatoes, washed and cubed
- 2 cups baby carrots, halved
- 1 Tbs. EVOO (Extra Virgin Olive Oil)
- Rosemary Garlic, to taste
- Fresh ground pepper
Place all veggies in a large bowl. Pour EVOO over veggies and toss to coat, sprinkle rosemary garlic and fresh ground pepper over veggies and stir so that all veggies get evenly coated with seasoning. (Note: a little goes a long way!)
Pour veggies onto a large baking sheet and bake at 400 degrees until fork tender. (Approximately 30-45 minutes depending on the size of your veggie cubes)