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Roasted Veggies Recipe

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This recipe for Roasted Veggies is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 med. butternut squash, peeled and cut into chunks
6 beets, peeled and cut into chunks
1 med. rutabaga, peeled and cut into chunks
8 carrots, peeled and cut into chunks
1 red onion, peeled and quartered
other options: red, yellow and green peppers, sweet potatoes, white potatoes or asparagus and mushrooms added at end
Directions:
Directions:
Place veggies in large bowl. Mix together 1/4 c. olive oil, 2 T. balsamic vinegar, 1 T. oregano, 1 T. basil, 1 tsp. salt, 1/2 tsp. black pepper, 3/4 tsp. garlic powder. Toss with veggies until they are coated. Either place in a foil lined roasting pan or spread evenly on a large, foiled lined baking pan. You will need to adjust spices, oil and vinegar according to amount of veggies you are fixing. You can always add more as veggies are roasting. The original recipe states that lemon juice can be substituted for the balsamic vinegar.

Bake in 475º oven for 35 to 40 minutes, depending on size of the veggie chunks. You can pre-roast and then heat them up.

 

 

 

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