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Roasted Winter Vegetables Recipe

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This recipe for Roasted Winter Vegetables is from Two Best Friends' Family Favorites and More, 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 lb. carrots, peeled and cut to 1-1/4 inch cubes
2 Yukon gold or Idaho potatoes, peeled and cut to 1-1/4 inch cubes
1 large sweet potato, peeled and cut to 1-1/4 inch cubes
1 small butternut squash, peeled and cut to 1-1/4 inch cubes
2 red bell peppers, seeded and diced
1 red onion, quartered and separated into pieces








Dressing:
1/4 cup olive oil
1-1/2 tsp. kosher salt
1/2 tsp. pepper
2 T. fresh chopped parsley

or

1/4 cup olive oil
2 T. balsamic vinegar or lemon juice
1-1/2 tsp. kosher salt
1/2 tsp. pepper
1 T. chopped fresh thyme
2 T. chopped fresh rosemary
Directions:
Directions:
Combine vegetables in large bowl. Choose your preferred dressing and combine ingredients in a small bowl. Toss with vegetables until evenly coated. Spread evenly on baking sheet. Roast at 475ºF for 35 to 40 minutes, stirring every 10 minutes until vegetables are tender and browned.

 

 

 

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