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Roasted Vegetables Recipe

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This recipe for Roasted Vegetables is from Back In Time, 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:  
Butternut Squash, Carrots, and Sweet Potatoes
1 squash, 4 large carrots, 2-3 sweet potatoes or any quantity you desire
Extra-virgin Olive Oil
Kosher Salt and Ground Pepper

or

Brussels Sprouts
Extra-virgin Olive Oil
Kosher salt and Ground Pepper
Directions:
Directions:
Squash, carrots, and sweet potatoes
Cut vegetables into 1 inch thick pieces.
Drizzle with the olive oil, salt and pepper.
Toss.
Bake at 425º in a single layer on a baking sheet for 20-30 minutes until vegetables are tender and browned. Turn once during baking.

Brussels Sprouts
Same as for above. Toss with olive oil, salt and pepper. Roast until well browned at 425º for 20-30 minutes or until sprouts are tender.
Number Of Servings:
Number Of Servings:
Depends on quantity used
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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