Roasted Veggies

Great as a side dish, or a main course served over quinoa.

Yield: 8 servings ( Serving Size: 1/2 cup )
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Ingredients

  • 1 large sweet potato peeled and cubed
  • 1/2 butternut squash peeled and cubed
  • 2 head(s) broccoli chopped
  • 1 large onion chopped
  • 2 tablespoon(s) olive oil
  • sea salt and fresh ground pepper to taste

Preparation

  1. Preheat oven to 450 degrees.
  2. Line jelly roll pan with aluminum foil and coat with olive oil.
  3. Chop vegetables, place all on oiled pan except for broccoli. Stir around with hands so that the veggies soak up the oil.
  4. Bake for 25 minutes, stirring after every 10 minutes. After 25 minutes, add the broccoli and continue to bake for an additional 20 minutes.
December 2013

This recipe is a personal recipe added by JGBerris and has not been tested or endorsed by MyRecipes.

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