Harvest Roasted Veggies
1 Butternut Squash – peeled, seeded and chopped
4 medium Sweet Potatoes – peeled and chopped
2 cups Baby Bella Mushrooms washed and cut into quarters
1 Yellow Onion peeled, cut into thick slices
4 Garlic Cloves – peeled and whole
Olive oil sprayed or drizzled over vegetables (1-2 Tbsp)
1/2 teaspoon Sea or Celtic salt
1 tsp. Fresh Ground Black Pepper – to taste
Dried Basil to taste (1 teaspoon)
Dried Thyme to taste (1 teaspoon)
1 Butternut Squash – peeled, seeded and chopped
4 medium Sweet Potatoes – peeled and chopped
2 cups Baby Bella Mushrooms washed and cut into quarters
1 Yellow Onion peeled, cut into thick slices
4 Garlic Cloves – peeled and whole
Olive oil sprayed or drizzled over vegetables (1-2 Tbsp)
1/2 teaspoon Sea or Celtic salt
1 tsp. Fresh Ground Black Pepper – to taste
Dried Basil to taste (1 teaspoon)
Dried Thyme to taste (1 teaspoon)
1)Preheat oven to 450 degrees
2) Place first five ingredients on a baking sheet with parchment paper
3) Spray or drizzle with olive oil. Add pepper, thyme and basil and salt.
3) Spray or drizzle with olive oil. Add pepper, thyme and basil and salt.
4) Bake for 10 minutes, turning them over half way. Add onions and mushrooms and bake for 30 minutes more.
No comments:
Post a Comment