Roasted Vegetables

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 medium yukon gold potatoes, cut into eighths
• 1 medium red onion, cut into 16 wedges and separated
• 1 small butternut squash, peeled,seeded and cut into 1 inch pieces
• 1 large sweet potato, peeled and cut into 1 inch pieces
• 1 lb baby carrots
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage
• 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves
• 1/2 teaspoon salt
• 1 clove garlic, finely chopped

Recipe

• 1 heat oven to 425 degrees.
• 2 spray jelly roll pan, 15 1/2in.
• 3 x 10 1/2in.
• 4 x 1 inch, with cooking spray.
• 5 place vegetables in pan.
• 6 pour oil over vegetables.
• 7 sprinkle with remaining ingredients.
• 8 stir to coat.
• 9 bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are crisp-tender.