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Roasted Vegetables Recipe

   
 

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     Roasted Vegetables

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   Depends on how much
Preptime   1hr.

Ingredients
Butternut squash - cubed. (Might find it already cubed at the store)
Radishes - cut in half. (Surprisingly good!)
Red, yellow, orange bell peppers - sliced
Yukon Gold potatoes - cut small enough to cook at the same rate as the other veggies
Onions - cut into quarters (or more, depending on size) separate (we used white)
Salt and Pepper to taste
Freshly chopped rosemary and thyme
 

Instructions
Put all the veggies in a large Ziplock Baggie, and pour in some organic balsamic vinaigrette dressing (purchased at Safeway when in AZ)
Spread out in a large flat dish or cookie sheet Add freshly chopped rosemary and thyme
Bake in oven at 500 degrees; stirring every 10 minutes until done. (Fork test) (Last 10 minutes you may wish to turn on the broiler to crisp them up a bit.)
Possible additions- Carrots - cut into chunks Turnips - cut into chunks (We have thought about celery root, but it may be too strong a flavor)
Serving Suggestions
Depends on how much you make.


Originally Submitted
4/8/2016





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