Name: Roasted Vegetables
Yield: 4 servings
Ingredients: 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; 12 teaspoon salt; 1 clove garlic, finely chopped

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.

Roasted Vegetables

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