Roasted Vegetables (V, V+, GF)

November 22, 2019

Print This

By: Meg Wert

1 sweet potato
20 ounces of butternut squash pieces (or 1 medium butternut squash seeded, peeled and cut into even pieces)
3 onions (red or white)
6 toes of garlic (peeled and whole)
3 to 4 parsnips (peeled and in equal sized pieces)
2 white potatoes (cut into pieces)
1 to 2 carrots (peeled and cut in equal sized pieces)
1/3 cup olive oil
Salt and pepper
Fresh herbs (rosemary and oregano and thyme)
*** You can use other vegetable favorites and other herbs as well

Step 1 Preheat the oven to 400°F.
Step 2 Dice all of the vegetables and toss with olive oil.
Step 3 Then add salt and pepper to taste and add herbs that you like.
Step 4 Heat in a preheated oven for 40 minutes. A knife or fork should pierce the vegetables easily when ready.