Roasted veggies

Roasted veggies

Ingredients/Components

• salt and pepper to taste - 1 item
• olive oil - 3 Tbsp
• Russet potatoes - 5 item
• red peppers - 2 item
• red onions - 2 item
• yams, peeled - 3 item
• medium butternut squash, peeled - 1 item

How to make roasted veggies:

Preheat oven to 400°. Cut all vegetables into 1/2-inch chunks. Toss potatoes, yams and squash with 2 tablespoons olive oil so all sides are coated. Spread vegetables in a single layer in 2 shallow baking pans and put in preheated oven for 10 minutes. Toss onions and peppers with remaining oil. Add to pan in oven; sprinkle with salt and pepper. Roast until vegetables are browned and begin to dehydrate, about another 20 minutes. Delicious hot or cold. May add 1 tablespoon curry powder.

Recipe categories: Condiments, etc., Side dish, Cauliflower.