Easy Roasted Veggies

Name: Easy Roasted Veggies
Ingredients: 1 pound squash or sweet potatoes, peeled & cut in thin chunks; 1/2 pound veggies root, like daikon radish, parsnips or turnips, peeled & cut in 3/4 inch cubes; 1 pound onions chopped; 1/3 cup vinaigrette or Cider Jus; 1 bunch greens or bag, torn, spinach, kale, collard greens, etc.; salt; pepper

7 ingredients

9 steps

Ingredients

1 pound squash or sweet potatoes, peeled & cut in thin chunks
1/2 pound veggies root, like daikon radish, parsnips or turnips, peeled & cut in 3/4 inch cubes
1 pound onions chopped
1/3 cup vinaigrette or Cider Jus
1 bunch greens or bag, torn, spinach, kale, collard greens, etc.
salt
pepper

Directions

1

Heat oven to 450 degrees F.
2

Heat a large roasting pan in the oven for 15 minutes.
3

Top with Parchment paper.
4

Drizzle 1 tbsp Vinaigrette into the pan.
5

Put in all the veggies with 1 tbsp Vinaigrette and toss to mix.
6

Drizzle remaining Vinaigrette over the veggies.
7

Season with salt and pepper.
8

Cover tightly with foil and roast for 30 minutes.
9

Remove foil and bake a further 15-20 minutes or until the veggies are cooked but still slightly crisp.